Structural changes in local Thai beef during sous-vide cooking

Publication date: Available online 21 January 2021Source: Meat ScienceAuthor(s): Pattama Supaphon, Soraya Kerdpiboon, Annie Vénien, Olivier Loison, Jason Sicard, Jacques Rouel, Thierry Astruc

Source: Meat Science - January 22, 2021 Category: Food Science Source Type: research