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Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453940/ https://www.ncbi.nlm.nih.gov/pubmed/37628109 http://dx.doi.org/10.3390/foods12163110 |