[HTML][HTML] Novel sous-vide pressure technique affecting properties of local beef muscle
N Chotigavin, WL Kerr, W Klaypradit, S Kerdpiboon - LWT, 2023 - Elsevier
The low-temperature, long-time method of cooking known as sous-vide was used with
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
Novel sous-vide pressure technique affecting properties of local beef muscle
N Chotigavin, WL Kerr, W Klaypradit, S Kerdpiboon - kukr.lib.ku.ac.th
The low-temperature, long-time method of cooking known as sous-vide was used with
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
Novel sous-vide pressure technique affecting properties of local beef muscle.
N Chotigavin, WL Kerr, W Klaypradit, S Kerdpiboon - 2023 - cabidigitallibrary.org
The low-temperature, long-time method of cooking known as sous-vide was used with
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …