Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.

Alfaifi, Bandar M; Al-Ghamdi, Saleh; Othman, Moath B; Hobani, Ali I; Suliman, Gamaleldin M

Alfaifi, Bandar M; Al-Ghamdi, Saleh; Othman, Moath B; Hobani, Ali I; Suliman, Gamaleldin M.

Afiliação

Alfaifi BM; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Al-Ghamdi S; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Othman MB; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Hobani AI; Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen.
Suliman GM; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.

Foods ; 12(13)2023 Jun 30.

Article em En | MEDLINE | ID: mdl-37444300

Palavras-chave

cooking technologies; engineering properties; mathematical modeling; packaging; red meat

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Arábia Saudita País de publicação: Suíça

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google