Work

Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked beef and pork shank meats

Year: 2018

Type: article

Authors: Kumi Saito, Manami Yoshinari, Shin-Ichi Ishikawa

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3021542306

FWCI:

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Related to: 10