A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
| Autor: | Pongsetkul, Jaksuma *, Saengsuk, Nachomkamon, Siriwong, Supatcharee, Thumanu, Kanjana, Yongsawatdigul, Jirawat, Benjakul, Soottawat |
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| Zdroj: | In Poultry Science April 2024 103(4) |
| Databáze: | ScienceDirect |
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