Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.
Sous vide is a term of French origin that means “under vacuum”.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Artigo em anais e proceedings biblioteca |
| Language: | eng |
| Published: |
2024-09-26
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| Subjects: | Under vacuum, Cooking technique, Extend the shelf life of food, Loss of liquid, Beef cooked, Sous vide, Volatile compounds, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622 |
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