Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet-Reference-Cited by-同舟云学术

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Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet

Published:2020-07 Issue: Volume:20 Page:100204
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Bıyıklı Merve,Akoğlu Aylin,Kurhan Şebnem,Akoğlu İlker Turan

Funder

Bolu Abant Izzet Baysal University, Turkey

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference35 articles.

1. Official Methods of Analysis;AOAC,1990

2. Using of chicken and Turkey meat in salami production;Atasever;Eurasian J. Vet. Sci.,2000

3. Nutritional and Quality Changes in a Sous Vide Product Pasteurized at Various Temperatures;Aucoin,1997

4. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;Int. J. Gastron. Food Sci.,2019

5. Sous vide cooking: A review;Baldwin;Int. J. Gastron. Food Sci.,2011

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