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Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times.
Ismail, Ishamri; Hwang, Young-Hwa; Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Kim, Chan-Jin; Joo, Seon-Tea.
Afiliação
  • Ismail I; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia. Electronic address: ishamriismail@unisza.edu.my.
  • Hwang YH; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: philoria@gnu.ac.kr.
  • Bakhsh A; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, South Korea.
  • Lee SJ; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, South Korea.
  • Lee EY; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, South Korea.
  • Kim CJ; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, South Korea.
  • Joo ST; Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, South Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: stjoo@gnu.ac.kr.
Meat Sci ; 188: 108787, 2022 Jun.
Article em En | MEDLINE | ID: mdl-35286950
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Carne Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Carne Idioma: En Ano de publicação: 2022 Tipo de documento: Article