{"title":"Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking","authors":"Kosaku Nishimura, Tatsuya Abe","doi":"10.3136/fstr.fstr-d-22-00145","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-22-00145","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍：
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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