Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

Published 2019 View Full Article

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Title
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 127, Issue -, Pages 108708
Publisher
Elsevier BV
Online
2019-10-16
DOI
10.1016/j.foodres.2019.108708

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