Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.

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dc.contributorSUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE.
dc.creatorCARVALHO, S. C. S.
dc.creatorFRANCISCO, V. C.
dc.creatorSILVA, K. F.
dc.creatorBOGUSZ JUNIOR, S.
dc.creatorNASSU, R. T.
dc.date2022-08-17T19:22:21Z
dc.date2022-08-17T19:22:21Z
dc.date2022-08-17
dc.date2022
dc.date.accessioned2026-07-07T05:30:17Z
dc.descriptionSous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.
dc.formatp. 328.
dc.identifierIn: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudeste, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145525
dc.identifier.urihttp://hdl.handle.net/123456789/493072
dc.languageeng
dc.rightsopenAccess
dc.subjectKnuckle
dc.subjectOutside flat
dc.subjectSteak
dc.subjectCube
dc.subjectTimers
dc.subjectTemperature
dc.titleSous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
dc.typeResumo em anais e proceedings

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