Addition of whey protein concentrate and sodium chloride to beef muscles: effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality

Addition of whey protein concentrate and sodium chloride to beef muscles: effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality

Addition of whey protein concentrate and sodium chloride to beef muscles: effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality
D.D. Corrales, C.B. Gonzalez, N. Szerman, A.M. Sancho, F. Carduza, G. Sanchez, M. Irurueta and S.R. Vaudagna