Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
Gámbaro, Adriana, Panizzolo, Luis Alberto, Hodos, Natalia, da Rosa, Gonzalo, Barrios, Sofía, Garmendia, Gabriela, Gago, Cintia, Martínez-Monzó, Javier
Published in International journal of gastronomy and food science (01.06.2023)
Published in International journal of gastronomy and food science (01.06.2023)
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