Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham-Reference-Cited by-同舟云学术

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

Published:2018-09 Issue: Volume:143 Page:1-7
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jeong Kiyoung,O Hyeonbin,Shin So Yeon,Kim Young-Soon

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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5. Dimensional changes of isolated endomysia on heating;Champion;Meat Science,1988

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