Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Culinary Science & Technology (Print Edition) |
| Volume | 10 |
| Issue number | 1 |
| Pages (from-to) | 75-90 |
| Number of pages | 16 |
| ISSN | 1542-8052 |
| DOIs | |
| Publication status | Published - 2012 |
ID: 37773108