HIGHLIGHTS
- who: Jingfan Wang and colleagues from the Chinese Academy of Agricultural Sciences, Beijing, China Laboratory of Chemistry of Natural Molecules, Agro-Bio Tech, University of Liege have published the article: Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles, in the Journal: Foods 2022, 11, x FOR PEER REVIEW 26.0. of /2022/
- what: Background: This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking.
- future: From this study it is inferred that the contraction of heat-insoluble IMCT on WHC may . . .
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