Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Lignende værker

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• The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
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• Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
  af: Hwang, Young-Hwa, et al.
  Udgivet: (2017)
• The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
  af: Hwang, Young-Hwa, et al.
  Udgivet: (2018)
• Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
  af: Ismail, Ishamri, et al.
  Udgivet: (2017)