Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
Author(s): CARVALHO, S. C. S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T.
Summary: Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.
Publication year: 2022
Types of publication: Abstract in annals or event proceedings
Keywords: Cube, Knuckle, Outside flat, Steak, Temperature, Timers
Observation
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