Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
Year: 2011
Type: article
Source: Meat Science
Institution: Universidad de Extremadura
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Junta de Extremadura
OpenAlex ID: W2005272124