Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks
Author:
Funder
Alberta Livestock and Meat Agency
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. The microbiological condition of Canadian beef steaks offered for retail sale in Canada;Badoni;Journal of Food Research,2012
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4. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers;Botinestean;LWT,2016
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