A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
Author:
Funder
Suranaree University of Technology
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
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4. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times;Christensen;Meat Sci,2013
5. The influence of cooking parameters and chilled storage time on quality of sous-vide Atlantic mackerel (Scomber scombrus);Cropotova;J. Aquat. Food Prod.,2019
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