Some quality qualifications of cooked meat sous vide in the storage process
This study was carried out to determine the physicochemical and microbiological qualitycharacteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL;Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations(2 and 4 hours) at 70°C during the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2019-06-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/738105 |
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