The Tenderizing Effect of Low-Temperature Long-Time Cooking Under Vacuum on Pork Meat

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalJournal of Cookery Science of Japan

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Journal of Cookery Science of Japan in 2024. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Tomomi TSUJI Ayako SHIMOYAMA Shin KAMIYAMA Asako TAMURA Akihiro YOSHIHARA (2024). The Tenderizing Effect of Low-Temperature Long-Time Cooking Under Vacuum on Pork Meat. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.57.166

Open citation