Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Marinade"
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Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and ...