Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
Gómez, Inmaculada, Ibañez, Francisco C., Beriain, María JoséVolume:
22
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1666869
Date:
January, 2019
File:
PDF, 2.18 MB
english, 2019