Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors to man...
| Main Author: | |
|---|---|
| Corporate Author: | |
| Language: | English |
| Subjects: |
Tembila Thesis Collection
| Call Number: |
TP 374 I84 2020 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1000180395 | Reference | Thesis | Available |