@misc{indiciae65a6ae66ec7a,
  title = {Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking.},
  author = {Yu Song and Wenjie Yang and Huiying Yu and Chunhui Zhang and Wenqiang Guan},
  year = {2026},
  doi = {10.1016/j.foodres.2026.119978},
  url = {https://pubmed.ncbi.nlm.nih.gov/42680292/},
  note = {Source identifier: 42680292}
}