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Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking

Yu Song; Wenjie Yang; Huiying Yu; Chunhui Zhang; Wenqiang Guan
Food Research International · Vol. 242 · pp. 119978 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume242
Pages119978
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119978
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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