Work

Effect of steam heating on the quality and flavor of beef celery baozi filling

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70227

Authors: Hongbo Mi, Aoao Zhu, Xihe Wang, Jingxin Chen, Danshi Zhu, Xuepeng Li

Institution: Bohai University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G1831734802

OpenAlex ID: W4415075452

FWCI: 0.59

Cites: 39

Cited by: 1

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