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Q47606619-A158FEF3-7ED2-42B2-B9BF-11D370B0258F
Q47606619-A158FEF3-7ED2-42B2-B9BF-11D370B0258F
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http://www.wikidata.org/entity/statement/Q47606619-A158FEF3-7ED2-42B2-B9BF-11D370B0258F
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.
P2860
Q47606619-A158FEF3-7ED2-42B2-B9BF-11D370B0258F
BestRank
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http://www.wikidata.org/entity/statement/Q47606619-A158FEF3-7ED2-42B2-B9BF-11D370B0258F
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16c528f123a2004c7208fbc5173b4d48bfa101c6
P2860
Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation