Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622
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dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorSILVA, K. F.
dc.contributor.authorCARVALHO, S. C. S.
dc.contributor.authorBOGUSZ JR., S.
dc.date.accessioned2024-09-26T17:54:24Z-
dc.date.available2024-09-26T17:54:24Z-
dc.date.created2024-09-26
dc.date.issued2024
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622-
dc.descriptionSous vide is a term of French origin that means “under vacuum”.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectUnder vacuum
dc.subjectCooking technique
dc.subjectExtend the shelf life of food
dc.subjectLoss of liquid
dc.subjectBeef cooked
dc.titleEffect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.
dc.typeResumo em anais e proceedings
dc.subject.nalthesaurusSous vide
dc.subject.nalthesaurusVolatile compounds
dc.format.extent2p. 205-206.
riaa.ainfo.id1167622
riaa.ainfo.lastupdate2024-09-26
dc.contributor.institutionVANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO.
Appears in Collections:Resumo em anais de congresso (CPPSE)

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