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1 Ergebnisse
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Effect of sous vide cooking parameters on physicochemical p..:
Nyam, Kar Lin
;
Goh, Kok Ming
;
Chan, Shu Qin
..
Journal of Food Composition and Analysis. 115 (2023) - p. 105010 , 2023
Link:
https://doi.org/10.1016/j.jfca.2022.105010
RT Journal T1
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2022.105010&Exemplar=1&LAN=DE A1 Nyam, Kar Lin A1 Goh, Kok Ming A1 Chan, Shu Qin A1 Tan, Chin Ping A1 Cheong, Ling Zhi PB Elsevier BV YR 2023 SN 0889-1575 JF Journal of Food Composition and Analysis VO 115 SP 105010 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2022.105010 DO https://doi.org/10.1016/j.jfca.2022.105010 SF ELIB - SuUB Bremen
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