Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Louise Mørch Mortensen, Michael Bom Frøst, Leif Horsfelt Skibsted, Jens Risbo

    23 Citationer (Scopus)

    Fingeraftryk

    Dyk ned i forskningsemnerne om 'Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef'. Sammen danner de et unikt fingeraftryk.

    Landbrug og biologi

    Medicin og biovidenskab