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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,...
Autores principales: | Hasani, Endrit, Csehi, Barbara, Darnay, Lívia, Ladányi, Márta, Dalmadi, István, Kenesei, György |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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