Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion - Concepedia

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Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion

46

Citations

31

References

2023

Year

Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang, Wenhang Wang

NutritionYak MeatVitro DigestionIntramuscular Connective TissueFood ProcessingMeat QualityMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

Page 1