Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades.

被引：0
|
作者：
Franke, Grace [1 ]
Dias, Jennifer [1 ]
Kinman, Lea Ann A. [1 ]
Cassens, Andrew M. [1 ]
机构：
[1] Tarleton State Univ, Stephenville, TX USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2022年 / 100卷
关键词：
sous vide; tenderness; quality grade;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
47
引用
收藏
页码：25 / 25
页数：1
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