Physiochemical changes in sous-vide and conventionally cooked meat
Author:
Funder
PMAS-Arid Agriculture University Rawalpindi
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference48 articles.
1. Relating food engineering to cooking and gastronomy;Aguilera;Compr. Rev. Food Sci. 386 Food Saf.,2018
2. Determination of the quality and shelf life of sous-vide cooked Turkey cutlet Stored at 4 and 12°C;Akoğlu;Rev. Bras. Ciência Avícola,2018
3. Effects of storage on the quality of sous-vide processed lamb liver;Belibagli;Harran Tarım ve Gıda Bilimleri Dergisi,2018
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 Food Sci. Technol.,2016
5. Shelf life of chicken meat balls submitted to Sous-vide treatment;Can;Rev. Bras. Ciência Avícola,2015
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