Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef.
- DOI
- 10.3390/foods14040605
- Published
- 2025 Feb 12
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14040605,
title = {Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef.},
author = {Huang Y and Yang S and Zhang L and Miao S and Xu Z and Zheng B and Deng K},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14040605},
url = {https://doi.org/10.3390/foods14040605}
}RIS
TY - JOUR TI - Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef. AU - Huang Y AU - Yang S AU - Zhang L AU - Miao S AU - Xu Z AU - Zheng B AU - Deng K PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14040605 UR - https://doi.org/10.3390/foods14040605 ER -
APA
Y, H., S, Y., L, Z., S, M., Z, X., B, Z., & K, D. (2025). Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14040605
Source records
- pubmed · retrieved 2026-09-27T13:23:20.813Z