Author:
Park Jung Whee,Lee Su Hyun,Kim Hyun Woo,Park Hyun Jin
Reference49 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003
2. Image processing with ImageJ;Abràmoff;Biophoton. Int.,2004
3. Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef;Ahhmed;Meat Science,2009
4. Methods for physically structuring meat analogs: Challenges and perspectives;Angonese;Food Reviews International,2022
5. Confocal microscopy: Principles and applications to food microstructures;Auty,2013
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献