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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat
An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. Th...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8307328/ https://ncbi.nlm.nih.gov/pubmed/34359480 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071610 |
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