Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

  1. Gómez, I.
  2. Ibañez, F.C.
  3. Beriain, M.J.
Journal:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Year of publication: 2019

Volume: 22

Issue: 1

Pages: 1693-1708

Type: Article

DOI: 10.1080/10942912.2019.1666869 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus