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...

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Detalles Bibliográficos
Autores principales: Latoch, Agnieszka, Głuchowski, Artur, Czarniecka-Skubina, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
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

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453940/
https://www.ncbi.nlm.nih.gov/pubmed/37628109
http://dx.doi.org/10.3390/foods12163110

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