EFFECT OF THAWING METHODS ON TEXTURAL QUALITY OF SOUS-VIDE STEWED BEEF ASSESSED BY SENSORY AND INSTRUMENTAL ANALYSES

✍ Scribed by N.J.N. YAU; Y.J. HUANG

• Book ID: 111341932
• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 647 KB
• Volume: 24
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2001.tb00617.x