HIGHLIGHTS
- who: Xiaoli Pu and colleagues from the College of Food and Bioengineering, Xihua University, Chengdu, China have published the Article: Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
- what: This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef. This study aimed to demonstrate the effect of changes in the physicochemical properties of prepared Sichuan . . .
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