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Journal: Foods, 2022
Volume: 11
Number: 2251
2251
Article: Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
Authors: by Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou and Xiangren Meng
Link: https://www.mdpi.com/2304-8158/11/15/2251

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