Identification and studying the factors forming quality of meat semi-finished products with use of sous vide technology-Reference-Cited by-同舟云学术

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Identification and studying the factors forming quality of meat semi-finished products with use of sous vide technology

Published:2021 Issue: Volume: Page:
ISSN:0094-243X
Container-title:INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)
language:
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Author:

Koksharov A. A.,Mayurnikova L. A.,Grigor’eva R. Z.,Petkovich A. I.,Krapiva T. V.

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0069972

Reference10 articles.

1. Consumer perception of a non-traditional market on sous-vide dishes

2. The sensory and nutritional quality of ‘sous vide’ foods

3. Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples

4. Sous vide cooking: A review

5. Public health implication of refrigerated pasteurized (‘sous-vide’) foods

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation;Food Processing: Techniques and Technology;2024-07-03

2. Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method;The Journal of Almaty Technological University;2023-12-22

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