The effect of low-temperature long-time sous vide cooking on texture and juiciness in low valued meat from young and old cattle
Zahra B. Naqvi, Peter Thomson, Minh Ha, David McGill, Robyn Warner
The effect of low-temperature long-time sous vide cooking on texture and juiciness in low valued meat from young and old cattle
Zahra B. Naqvi, Peter Thomson, Minh Ha, David McGill, Robyn Warner