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:
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| 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!
|