Sous vide cooked beef muscles: effects of low...

International Journal of Food Science & Technology 2002 Vol. 37; Iss. 4

Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio R. Vaudagna, Guillermo Sánchez, Maria S. Neira, Ester M. Insani, Alyandra B. Picallo, Maria M. Gallinger, Jorge A. Lasta
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
37
Year:
2002
Language:
english
Pages:
17
DOI:
10.1046/j.1365-2621.2002.00581.x
File:
PDF, 200 KB
english, 2002
Conversion to is in progress
Conversion to is failed