TY  - JOUR 
AU  - Gómez Bastida, Inmaculada
AU  - Ibáñez, Francisco C.
AU  - Beriain, María José
PY  - 2019
SN  - 1094-2912
UR  - http://hdl.handle.net/10259/10359
AB  - Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and...
LA  - eng
PB  - Taylor and Francis
KW  - Sous vide
KW  - Marinade
KW  - Meat
KW  - Meat analog
KW  - Ready-to-eat
KW  - Biotecnología
KW  - Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
TI  - Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
DO  - 10.1080/10942912.2019.1666869
T2  - International Journal of Food Properties
VL  - 22
M2  - 1693
ER  -