# Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

> Research article (International Journal of Food Science & Technology, 2019) · cited 43× · AI/ML

**Wikidata**: [openalex:W2955782245](https://www.wikidata.org/wiki/openalex:W2955782245)  
**Source**: https://4ort.xyz/entity/changes-in-the-texture-microstructures-colour-and-volatile-compounds-of-pork-meat-loins-during-superheated-steam-cooking