Jean-Francois HOCQUETTE

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jean-francois-hocquette
0000-0003-2409-3881
Google Scholar : https://scholar.google.fr/citations?hl=fr&user=R4WRAEcAAAAJ&view_op=list_works&sortby=pubdate
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"alain-kondjoyan"

	Meat tenderness and its evolution during cooking Jean-François J.-F. Hocquette , Alain Kondjoyan "Handbook of Molecular Gastronomy: scientific foundations and culinary applications" Christophe Lavelle and Hervé This (Editors). CRC Press., 2021 Chapitre d'ouvrage hal-03503978v1