Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field
- DOI
- 10.1016/j.meatsci.2026.110077
- Published
- 2026-07
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110077,
title = {Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field},
author = {Lirong Jia and Haijun Qiao and Hong Zhu and Pengcheng Wen and Zhilong Jia and Pengjie Wang and Xingmin Li and Ju Qiu},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110077},
url = {https://doi.org/10.1016/j.meatsci.2026.110077}
}RIS
TY - JOUR TI - Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field AU - Lirong Jia AU - Haijun Qiao AU - Hong Zhu AU - Pengcheng Wen AU - Zhilong Jia AU - Pengjie Wang AU - Xingmin Li AU - Ju Qiu PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110077 UR - https://doi.org/10.1016/j.meatsci.2026.110077 ER -
APA
Jia, L., Qiao, H., Zhu, H., Wen, P., Jia, Z., Wang, P., Li, X., & Qiu, J. (2026). Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110077
Source records
- crossref · retrieved 2026-09-27T02:35:52.039Z