Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity,...

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Detalles Bibliográficos
Autores principales: Hasani, Endrit, Csehi, Barbara, Darnay, Lívia, Ladányi, Márta, Dalmadi, István, Kenesei, György
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870995/
https://www.ncbi.nlm.nih.gov/pubmed/35205995
http://dx.doi.org/10.3390/foods11040521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870995/
https://www.ncbi.nlm.nih.gov/pubmed/35205995
http://dx.doi.org/10.3390/foods11040521

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