Sous vide cooked beef muscle. Effect of salt addition on biochemical parameters
A.A. Pazos, S. Guidi, S.R. Vaudagna, A. Sancho, D. Carp, A.E. Toledo, L.E. Langman, G. Sanchez and C.B. Gonzalez
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Sous vide cooked beef muscle. Effect of salt addition on biochemical parameters
A.A. Pazos, S. Guidi, S.R. Vaudagna, A. Sancho, D. Carp, A.E. Toledo, L.E. Langman, G. Sanchez and C.B. Gonzalez