Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

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

• Book ID: 116737258
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 664 KB
• Volume: 79
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.10.006