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”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Artigo em anais e proceedings biblioteca |
| Language: | eng |
| Published: |
2024-09-30
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| Subjects: | Sob vácuo, Cooking technique, Compostos voláteis, Flavor of cooked meat, Sous vide, Volatile compounds, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167683 |
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