Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

Bibliographic Details
Main Author: Ishamri Ismail (Author)
Corporate Author: Gyeongsang National University Department of Applied Life Science
Format: Book
Language:English
Subjects:
Gyeongsang National University > Department of Applied Life Science > Dissertations
Cooking > methods
Food > Effect of heat on
Sous-vide cooking
Description
Physical Description:xxii, 155 leaves colour illustration 31cm

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