Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167683
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dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorSILVA, K. F.
dc.contributor.authorCARVALHO, S. C. S.
dc.contributor.authorBOGUSZ JUNIOR, S.
dc.contributor.authorNASSU, R. T.
dc.date.accessioned2024-09-30T15:54:17Z-
dc.date.available2024-09-30T15:54:17Z-
dc.date.created2024-09-30
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/1167683-
dc.descriptionSous 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].
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSob vácuo
dc.subjectCooking technique
dc.subjectCompostos voláteis
dc.subjectFlavor of cooked meat
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.id1167683
riaa.ainfo.lastupdate2024-09-30
dc.contributor.institutionVANESSA 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.
Appears in Collections:Resumo em anais de congresso (CPPSE)

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