Work

Thermophysical Properties of Cured and Uncured Beef, Pork, Poultry Meats, and Ready‐to‐Eat Hams Measured by the Transient Plane‐Source Method

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70727

Authors: Shiowshuh Sheen, Lihan Huang, Cheng‐An Hwang

Institutions: Agricultural Research Service, Eastern Regional Research Center

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: U.S. Department of Agriculture

OpenAlex ID: W4417029894

FWCI:

Cites: 10

Cited by:

Related to: