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Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts

Authors :
Adriana Gámbaro
Luis Alberto Panizzolo
Natalia Hodos
Gonzalo da Rosa
Sofía Barrios
Gabriela Garmendia
Cintia Gago
Javier Martínez-Monzó
Source :
International Journal of Gastronomy and Food Science. 32:100701
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
Cultural Studies
Food Science

Details

ISSN :
1878450X
Volume :
32
Database :
OpenAIRE
Journal :
International Journal of Gastronomy and Food Science
Accession number :
edsair.doi...........043f84a5079ca6adbba7f0ef4cd36a3b
Full Text :
https://doi.org/10.1016/j.ijgfs.2023.100701
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