Effects of sous vide combined with high pressure on the water-binding properties and texture of moisture-enhanced restructured pork loin
低温慢煮结合高压对水分增强重组猪里脊肉的保水性和质地的影响
期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00035-8
Lee, Juhyun; Lee, Da-Young; Mariano, Ermie Jr; Park, Ji Won; Namkung, Seok; Choi, So Young; Lee, Woo Jin; Shin, Ye Won; Bok, Chae Hyeon; Venter, Colin; Lee, Younsu; Hur, Sun Jin; Dashmaa, Dashdorj; Xi, Liu; Van Ba, Hoa; Dawoon, Jeong; Hwang, Inho; Yoon, Yiseong; Lee, Mi-Yeon; Lee, Jahmin; Hong, Geun-Pyo
