Wang, H.; Gao, Z.; Guo, X.; Gao, S.; Wu, D.; Liu, Z.; Wu, P.; Xu, Z.; Zou, X.; Meng, X.
Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022, 11, 2251.
https://doi.org/10.3390/foods11152251
AMA Style
Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X.
Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods. 2022; 11(15):2251.
https://doi.org/10.3390/foods11152251
Chicago/Turabian Style
Wang, Hengpeng, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, and Xiangren Meng.
2022. "Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms" Foods 11, no. 15: 2251.
https://doi.org/10.3390/foods11152251
APA Style
Wang, H., Gao, Z., Guo, X., Gao, S., Wu, D., Liu, Z., Wu, P., Xu, Z., Zou, X., & Meng, X.
(2022). Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods, 11(15), 2251.
https://doi.org/10.3390/foods11152251
