The effect of cooking methods on some quality characteristics of gluteus medius
收藏Figshare2018-11-01 更新2026-04-29 收录
下载链接：
https://figshare.com/articles/dataset/The_effect_of_cooking_methods_on_some_quality_characteristics_of_gluteus_medius/7420127
下载链接
链接失效反馈官方服务：
资源简介：
Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P
创建时间：
2018-11-01
