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1Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef
المؤلفون: Zhuang-Li KANG, Zai-Shang GAO, Xiao-Li ZOU, Yan-Ping LI, Han-Jun MA
المصدر: Food Science and Technology, Volume: 42, Article number: e96521, Published: 07 JAN 2022
Food Science and Technology, Issue: ahead, Published: 07 JAN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2022)مصطلحات موضوعية: NaHCO3, tenderness, colour, Nutrition. Foods and food supply, T1-995, food and beverages, water mobility, TX341-641, Technology (General), shear force, Food Science, Biotechnology
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c988104d9b0435088eefa9577f3a9946
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100900&lng=en&tlng=en