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Mike Boland

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Food Chemistry|November 22, 2020
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructureFeng Ming Chian, Lovedeep Kaur, Thierry Astruc, et al.
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Showing results (21-30 of 21) with videos related to

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Pageof 3
You have reached the last page of results.This site can display upto 21 results.
Food Chemistry|November 22, 2020
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructureFeng Ming Chian, Lovedeep Kaur, Thierry Astruc, et al.
Pageof 3