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Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.
Alfaifi, Bandar M; Al-Ghamdi, Saleh; Othman, Moath B; Hobani, Ali I; Suliman, Gamaleldin M.
Affiliation
  • Alfaifi BM; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
  • Al-Ghamdi S; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
  • Othman MB; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
  • Hobani AI; Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen.
  • Suliman GM; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Foods ; 12(13)2023 Jun 30.
Article in En | MEDLINE | ID: mdl-37444300
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: