[1]
M. UYARCAN and S. KAYAARDI, “EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS”, Ital. J. Food Sci., vol. 31, no. 4, Nov. 2019, doi: 10.14674/IJFS-1422.