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Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties
This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466185/ https://ncbi.nlm.nih.gov/pubmed/32727105 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081011 |
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