Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
Junsheng Sheng, Fei Gao, Yang Dong, Qing Li, Xinglian Xu, Huhu Wang
Topics & Concepts
FlavorFood scienceWater holding capacityChemistryMathematicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesThermoregulation and physiological responses