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Ismail, I.; Hwang, Y.; Bakhsh, A.; Joo, S.
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Year published: 2019 y.
Volume: 32, 2
Pages: p. 282-289
Libraries: TUN
Signature: Б 482
Keywords:
sous vide
Hanwoo beef
Semitendinosus
low temperature-long time
shear force
говеда
месо
говеждо месо
качество
готвене
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