Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Sanja B. Ostojić, Snežana Zlatanović, Darko Micić, Danijela Šuput, Lato Pezo