Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e4
Reference24 articles.
1. Sous vide cooking: A review;Baldwin;Int J Gastron Food Sci,2012
2. Dry aging of beef: Review;Dashdorj;J Anim Sci Technol,2016
3. Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity;Deng;J Food Sci,2002
4. The relationship of raw broiler breast meat color and pH to cooked meat color and pH;Fletcher;Poult Sci,2000
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