Assessment of Food Safety and Physicochemical Properties of Sous-vide Cooked Steak in Lebanon
نویسندگان
چکیده
منابع مشابه
assessment of deep word knowledge in elementary and advanced iranian efl learners: a comparison of selective and productive wat tasks
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Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
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15 صفحه اولarchitecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
15 صفحه اولPalatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
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ژورنال
عنوان ژورنال: International Journal of Environment, Agriculture and Biotechnology
سال: 2021
ISSN: 2456-1878
DOI: 10.22161/ijeab.62.9