Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking

Publication date: March 2021Source: Journal of Food Composition and Analysis, Volume 96Author(s): Blanka Macharáčková, Alena Saláková, Kateřina Bogdanovičová, Danka Haruštiaková, Josef Kameník
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
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