Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Artigo
|
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 musclesSzerman, N. ; Gonzalez, C.B. ; Sancho, A.M. ; Grigioni, G. ; Carduza, F. ; Vaudagna, S.R.Meat science, 2012-03, Vol.90 (3), p.701-710 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
|
2 |
Material Type: Artigo
|
Effect of salt addition on sous vide cooked whole beef muscles from ArgentinaVaudagna, 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 LtdTexto completo disponível |
|
3 |
Material Type: Artigo
|
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beefSzerman, 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 LtdTexto completo disponível |
|
4 |
Material Type: Artigo
|
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from ArgentinaGrigioni, 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 LtdTexto completo disponível |
|
5 |
Material Type: Artigo
|
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from ArgentinaSzerman, 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 LtdTexto completo disponível |