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.

Saved in:
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
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145525

Similar Items