Título:	Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.
Autor:	FRANCISCO, V. C. SILVA, K. F. CARVALHO, S. C. S. BOGUSZ JUNIOR, S. NASSU, R. T.
Afiliación:	VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JUNIOR, UNIVERSIDADE DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE.
Año:	2024
Referencia:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
Páginas:	p. 205-206.
Descripción:	Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].
NAL Thesaurus:	Sous vide Volatile compounds
Palabras clave:	Sob vácuo Cooking technique Compostos voláteis Flavor of cooked meat
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPPSE)