Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

✍ Scribed by José Sánchez del Pulgar; Antonio Gázquez; Jorge Ruiz-Carrascal

• Book ID: 116738494
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 900 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.11.024