Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
Източник: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket / Пълен текст
За достъп до произволна страница, запишете номера й в бялото поле и натиснете Enter
Прима-Софт ООД, 2026