Effect of two cooking methods – hot water and steam – on the quality parameters of Semitendinosus muscles
M. de LimaSilva, C.C.J. Contreras and E.M.M. Ortega
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of two cooking methods – hot water and steam – on the quality parameters of Semitendinosus muscles
M. de LimaSilva, C.C.J. Contreras and E.M.M. Ortega