# Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein

> Research article (LWT, 2023) · cited 21× · AI/ML

**Wikidata**: [openalex:W4378191195](https://www.wikidata.org/wiki/openalex:W4378191195)  
**Source**: https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-assisted-enzymatic-tenderization-on-goose-meat-texture-and-myofibril-protein