Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

✍ Scribed by N. Szerman; C.B. Gonzalez; A.M. Sancho; G. Grigioni; F. Carduza; S.R. Vaudagna

• Book ID: 116737033
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 562 KB
• Volume: 76
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.01.001