Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina-Reference-Cited by-同舟云学术

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

Published:2008-07 Issue:3 Volume:79 Page:557-567
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Szerman N.,Gonzalez C.B.,Sancho A.M.,Grigioni G.,Carduza F.,Vaudagna S.R.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Experimental design II optimization;Araujo;Trends in Analytical Chemistry,1996

5. Impact of muscle type and sodium chloride concentration on the quality, sensory and instrumental colour characteristics of solution enhanced whole-muscle beef;Baublits;Meat Science,2006

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