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Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows.
Bhat, Zuhaib F; Morton, James D; Zhang, Xin; Mason, Susan L; Bekhit, Alaa El-Din A.
Afiliação
  • Bhat ZF; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Zuhaib.Bhat@lincolnuni.ac.nz.
  • Morton JD; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: James.Morton@lincoln.ac.nz.
  • Zhang X; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Shang.Zhang@lincolnuni.ac.nz.
  • Mason SL; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Sue.Mason@lincoln.ac.nz.
  • Bekhit AEA; Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.
Food Res Int ; 127: 108708, 2020 01.
Article em En | MEDLINE | ID: mdl-31882074
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Culinária / Proteólise / Carne Vermelha / Músculos Isquiossurais Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Culinária / Proteólise / Carne Vermelha / Músculos Isquiossurais Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article