Browsing CIA. Centro de Investigaciones de Agroindustria by Subject "Vacuum Cooked"
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Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina (Elsevier, 2007-12-23)Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% ...