Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

Publication date: Available online 23 January 2021Source: Journal of Food EngineeringAuthor(s): Raúl Grau, Samuel Verdú, Alberto J. Pérez, José M. Barat, Pau Talens
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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