☆
4.2
Article
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now