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.
Aldizkaria:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Argitalpen urtea: 2019

Alea: 22

Zenbakia: 1

Orrialdeak: 1693-1708

Mota: Artikulua

DOI: 10.1080/10942912.2019.1666869 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus