Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking

Overview of attention for article published in Food Science and Technology International, Tokyo, March 2023

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学術誌「Food Science and Technology Research」に、当所研究員の研究論文が掲載されました。 Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking https://t.co/EBQWZFSZWr

17 Mar 2023

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FSTRの新しい早期公開記事がアップされました。 https://t.co/5AR568CtSb #advancepublication

22 Dec 2022

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