Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time-Reference-Cited by-同舟云学术

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

Published:2012-03 Issue:3 Volume:90 Page:828-835
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sánchez del Pulgar José,Gázquez Antonio,Ruiz-Carrascal Jorge

Funder

Junta de Extremadura (Regional Government Board of Extremadura)

Publisher

Elsevier BV

Subject

Food Science

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