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Effect of salt addition on sous vide cooked whole beef muscles from Argentina
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
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Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Vaudagna, S.R. ; Pazos, A.A. ; Guidi, S.M. ; Sanchez, G. ; Carp, D.J. ; Gonzalez, C.B.

Meat science, 2008-07, Vol.79 (3), p.470-482 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
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Artigo 		Adicionar ao Meu Espaço

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

Szerman, N. ; Gonzalez, C.B. ; Sancho, A.M. ; Grigioni, G. ; Carduza, F. ; Vaudagna, S.R.

Meat science, 2007-07, Vol.76 (3), p.463-473 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
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Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

Grigioni, G. ; Langman, L. ; Szerman, N. ; Irurueta, M. ; Vaudagna, S.R.

Meat science, 2008-07, Vol.79 (3), p.568-575 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

Szerman, N. ; Gonzalez, C.B. ; Sancho, A.M. ; Grigioni, G. ; Carduza, F. ; Vaudagna, S.R.

Meat science, 2008-07, Vol.79 (3), p.557-567 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
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Artigo 		Adicionar ao Meu Espaço

Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

Szerman, Natalia ; Barrio, Yanina ; Schroeder, Belén ; Martinez, Paula ; Sancho, Ana María ; Sanow, Claudio ; Vaudagna, Sergio Ramón

Procedia food science, 2011, Vol.1, p.854-861 [Periódico revisado por pares]

Elsevier Ltd

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6
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina
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Artigo 		Adicionar ao Meu Espaço

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina

SZERMAN, N ; GONZALEZ, C. B ; SANCHO, A. M ; GRIGIONI, G ; CARDUZA, F ; VAUDAGNA, S. R

Meat science, 2008, Vol.79 (3), p.557-567 [Periódico revisado por pares]

Oxford: Elsevier

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7
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina: Beef Up Your Tango - Meat Research in Argentina

GRIGIONI, G ; LANGMAN, L ; SZERMAN, N ; IRURUETA, M ; VAUDAGNA, S. R

Meat science, 2008, Vol.79 (3), p.568-575 [Periódico revisado por pares]

Oxford: Elsevier

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8
Effect of salt addition on sous vide cooked whole beef muscles from Argentina: Beef Up Your Tango - Meat Research in Argentina
Effect of salt addition on sous vide cooked whole beef muscles from Argentina: Beef Up Your Tango - Meat Research in Argentina
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of salt addition on sous vide cooked whole beef muscles from Argentina: Beef Up Your Tango - Meat Research in Argentina

VAUDAGNA, S. R ; PAZOS, A. A ; GUIDI, S. M ; SANCHEZ, G ; CARP, D. J ; GONZALEZ, C. B

Meat science, 2008, Vol.79 (3), p.470-482 [Periódico revisado por pares]

Oxford: Elsevier

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