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Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270416/ https://www.ncbi.nlm.nih.gov/pubmed/24152673 http://dx.doi.org/10.3390/molecules181012538 |