Publication | Closed Access

Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat

Meat PackagingYak MeatHealth SciencesFood PhysicPhysiologyFood StructureFood EngineeringAnatomyBiomedical EngineeringIntramuscular Connective TissueFood QualityMeat QualityMeat ScienceCooking Time