Á lódáil...
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide tre...
Na minha lista:
| Foilsithe in: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Korean Society for Food Science of Animal Resources
2019
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411241/ https://ncbi.nlm.nih.gov/pubmed/30882073 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e2 |
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