Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef.
(2020)
Journal Article
DEVSEREN, E., OKUT, D., KOÇ, M., KARATAŞ, H. and KAYMAK-ERTEKIN, F. 2020. Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef. Akademik gida [online], 18(4), pages 347-356. Available from: https://doi.org/0.24323/akademik-gida.850826
In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-1... Read More about Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef..