Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.

Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.

Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.

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Bibliographic Details
Main Authors: CARVALHO, S. C. S., FRANCISCO, V. C., SILVA, K. F., BOGUSZ JUNIOR, S., NASSU, R. T.
Other Authors: SUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE.
Format: Anais e Proceedings de eventos biblioteca
Language:Ingles
English
Published: 2022-08-17
Subjects:Knuckle, Outside flat, Steak, Cube, Timers, Temperature,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145525
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id dig-alice-doc-1145525
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spelling dig-alice-doc-11455252022-08-17T19:22:28Z Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts. CARVALHO, S. C. S. FRANCISCO, V. C. SILVA, K. F. BOGUSZ JUNIOR, S. NASSU, R. T. SUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE. Knuckle Outside flat Steak Cube Timers Temperature Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures. 2022-08-17T19:22:21Z 2022-08-17T19:22:21Z 2022-08-17 2022 Anais e Proceedings de eventos In: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudeste, 2022. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145525 Ingles en openAccess p. 328.
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language Ingles
English
topic Knuckle
Outside flat
Steak
Cube
Timers
Temperature
Knuckle
Outside flat
Steak
Cube
Timers
Temperature
spellingShingle Knuckle
Outside flat
Steak
Cube
Timers
Temperature
Knuckle
Outside flat
Steak
Cube
Timers
Temperature
CARVALHO, S. C. S.
FRANCISCO, V. C.
SILVA, K. F.
BOGUSZ JUNIOR, S.
NASSU, R. T.
Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
description Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.
author2 SUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE.
author_facet SUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE.
CARVALHO, S. C. S.
FRANCISCO, V. C.
SILVA, K. F.
BOGUSZ JUNIOR, S.
NASSU, R. T.
format Anais e Proceedings de eventos
topic_facet Knuckle
Outside flat
Steak
Cube
Timers
Temperature
author CARVALHO, S. C. S.
FRANCISCO, V. C.
SILVA, K. F.
BOGUSZ JUNIOR, S.
NASSU, R. T.
author_sort CARVALHO, S. C. S.
title Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
title_short Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
title_full Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
title_fullStr Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
title_full_unstemmed Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
title_sort sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
publishDate 2022-08-17
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145525
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AT silvakf sousvideprocessingofbeefeffectofportioningtypeoncookinglossoftwodifferentcuts
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