Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.

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dc.contributorVANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO.
dc.creatorFRANCISCO, V. C.
dc.creatorSILVA, K. F.
dc.creatorCARVALHO, S. C. S.
dc.creatorBOGUSZ JR., S.
dc.date2024-09-26T17:54:24Z
dc.date2024-09-26T17:54:24Z
dc.date2024-09-26
dc.date2024
dc.date.accessioned2026-07-07T05:33:44Z
dc.descriptionSous vide is a term of French origin that means “under vacuum”.
dc.formatp. 205-206.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622
dc.identifier.urihttp://hdl.handle.net/123456789/495047
dc.languageeng
dc.rightsopenAccess
dc.subjectUnder vacuum
dc.subjectCooking technique
dc.subjectExtend the shelf life of food
dc.subjectLoss of liquid
dc.subjectBeef cooked
dc.subjectSous vide
dc.subjectVolatile compounds
dc.titleEffect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.
dc.typeResumo em anais e proceedings

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