Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].
Palabras clave
Sob vácuo, Cooking technique, Compostos voláteis, Flavor of cooked meat, Sous vide, Volatile compounds