Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef quality based on histological analysis and sensory a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2024-07-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22705/22693/ |
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