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Chapitre D'ouvrage Année : 2021

Meat tenderness and its evolution during cooking

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hal-03503978 , version 1 (28-12-2021)

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  • HAL Id : hal-03503978 , version 1

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Jean-François J.-F. Hocquette, Alain Kondjoyan. Meat tenderness and its evolution during cooking. "Handbook of Molecular Gastronomy: scientific foundations and culinary applications" Christophe Lavelle and Hervé This (Editors). CRC Press., 2021. ⟨hal-03503978⟩

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