Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. Th...

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Detalles Bibliográficos
Autores principales: Przybylski, Wiesław, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Sałek, Piotr, Pakuła, Kacper
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307328/
https://www.ncbi.nlm.nih.gov/pubmed/34359480
http://dx.doi.org/10.3390/foods10071610

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307328/
https://www.ncbi.nlm.nih.gov/pubmed/34359480
http://dx.doi.org/10.3390/foods10071610

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