Title:	Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.
Authors:	CARVALHO, S. C. S. FRANCISCO, V. C. SILVA, K. F. BOGUSZ JUNIOR, S. NASSU, R. T.
Affiliation:	SUELEN C. S. CARVALHO, UNESP; VANESSA C. FRANCISCO, UNESP; KALISA F. SILVA, UNESP; STANISLAU BOGUSZ JUNIOR, USP; RENATA TIEKO NASSU, CPPSE.
Date Issued:	2022
Citation:	In: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudeste, 2022.
Pages:	p. 328.
Description:	Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.
NAL Thesaurus:	Timers Temperature
Keywords:	Knuckle Outside flat Steak Cube
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPPSE)