Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes

已完结 10 由木木发布于 2025/3/19 17:09:46

DOI:10.1016/j.foodchem.2024.140878
作者：Hengxun Lin , Liye Cui , Yong Chen , Yiping Yang , Xiangning Chen , Prince Chisoro , Xia Li , Christophe Blecker , Chunhui Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Prepared dishes are becoming an increasingly important part of diets, while most studies focus on the flavor. In this study, the moisture loss induced by structure changes of precooked beef

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