Browsing CIA. Centro de Investigaciones de Agroindustria by Subject "Calidad microbiana"
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Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability (Wiley, 2002-04)Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled ...