Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 27, 2019International Journal of Food Science & Technology

Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

View Full Paper
Ask AI
Bookmark
Share

Authors

RWRuirui WangSuzhou University of Science and TechnologyFHFeng HuangXinjiang Agricultural UniversityLZLiang ZhangXihua University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Wang et al. (2019) studied this question.

synapsesocial.com/papers/6a95c578ab1ba2d57a09e42chttps://doi.org/10.1111/ijfs.14198
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A Comparative Study of Pork Drying Using Superheated Steam and Hot Air2006 · 41 citations
  2. 2Consumer thresholds for establishing the value of beef tenderness.2001 · 635 citations
  3. 3Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L‐ascorbic acid and glycine2016 · 23 citations