Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. [PDF]
Foods, 2023 Latoch A +2 more
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Geneza kandydatury Mieczysława Halki Ledóchowskiego na arcybiskupstwo w Gnieźnie i w Poznaniu [PDF]
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Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. [PDF]
FoodsShi X, Wang Z, Fang Z.
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Occurrence and D-Tryptophan Application for Controlling the Growth of Multidrug-Resistant Non-O157 Shiga Toxin-Producing Escherichia coli in Dairy Products. [PDF]
Animals (Basel), 2022 Elafify M +4 more
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Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits. [PDF]
Food Chem XLiu S, Li H, Wen B, Zhang W, He Z.
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The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat. [PDF]
Foods, 2022 Wereńska M +4 more
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Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats. [PDF]
Food Sci Anim ResourKang KM, Kim HY.
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The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking. [PDF]
Foods, 2021 Xiao H, Li N, Yan L, Xue Y.
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Enhancing Feed Efficiency and Growth in Early-Fattening Hanwoo Steers Through High-Energy Concentrate Feeding. [PDF]
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