Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health-Reference-Cited by-同舟云学术

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Published:2022-12 Issue: Volume:194 Page:108960
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Grau Raúl,Hernández Sergio,Verdú Samuel,Barat José M.,Talens Pau

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Effects of papain and a microbial enzyme;Ashie;Food Chemistry and Toxicology,2002

4. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes;Aykın-Dinçer;Meat Science,2021

5. Accelerated processing of dry-cured ham. Part I. viability of the use of brine thawing/salting operation;Barat;Meat Science,2006

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