Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Research output: Contribution to journalJournal article

Original languageEnglish
JournalJournal of Culinary Science & Technology (Print Edition)
Volume10
Issue number1
Pages (from-to)75-90
Number of pages16
ISSN1542-8052
DOIs
Publication statusPublished - 2012

ID: 37773108