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

VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO.2026-07-07http://hdl.handle.net/123456789/495047Sous vide is a term of French origin that means “under vacuum”.p. 205-206.openAccessUnder vacuumCooking techniqueExtend the shelf life of foodLoss of liquidBeef cookedSous videVolatile compoundsEffect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.Resumo em anais e proceedings