Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G. M., Carduza, F. J., & Vaudagna, S. R. (2012). Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. Web
Citación estilo ChicagoSzerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, and Sergio Ramon Vaudagna. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates On Technological Parameters, Physicochemical Properties, Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. 2012.
Cita MLASzerman, Natalia, et al. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates On Technological Parameters, Physicochemical Properties, Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. 2012.