Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
| Autor: | Gámbaro, Adriana, Panizzolo, Luis Alberto, Hodos, Natalia, da Rosa, Gonzalo, Barrios, Sofía, Garmendia, Gabriela, Gago, Cintia, Martínez-Monzó, Javier |
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| Zdroj: | In International Journal of Gastronomy and Food Science June 2023 32 |
| Databáze: | ScienceDirect |
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