Funder
National Science and Technology Council
Ministry of Science and Technology, Taiwan
Reference47 articles.
1. Plant and bacterial proteases: A key towards improving meat tenderization, a mini review;Arshad;Cogent Food & Agriculture,2016
2. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019
3. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2019
4. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
5. Guideline for restaurant sous vide cooking safety in British Columbia,2017