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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1.
West, E A L; Xu, A X; Bohrer, B M; Corradini, M G; Joye, I J; Wright, A J; Rogers, M A.
Affiliation
  • West EAL; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
  • Xu AX; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
  • Bohrer BM; Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States.
  • Corradini MG; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
  • Joye IJ; Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada.
  • Wright AJ; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
  • Rogers MA; Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada.
J Agric Food Chem ; 69(30): 8394-8402, 2021 Aug 04.
Article in En | MEDLINE | ID: mdl-34313430
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Lipids Limits: Animals Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Affiliation country:
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Lipids Limits: Animals Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Affiliation country: