Work

Eating quality enhancement of cooked pork and beef by ripening in brine and vacuum cooling

Year: 2004

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2004.06.010

Authors: M. Houška, A. Landfeld, Da-Wen Sun

Institutions: Food Research Institute Prague, University College Dublin, National University of Ireland

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

OpenAlex ID: W2010317329

FWCI: 1.635

Cites: 4

Cited by: 20

Related to: 10