Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

Jose Sanchez del Pulgar; Antonio Gazquez; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2011.11.024

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

Jose Sanchez del Pulgar, Antonio Gazquez, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

275 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	90
Udgave nummer	3
Sider (fra-til)	828-835
Antal sider	8
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2011.11.024
Status	Udgivet - 2012
Udgivet eksternt	Ja

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Citationsformater

@article{3d1931a28d934194bd386fe9de6d1a35,

title = "Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time",

author = "{Sanchez del Pulgar}, Jose and Antonio Gazquez and {Ruiz Carrascal}, Jorge",

year = "2012",

doi = "10.1016/j.meatsci.2011.11.024",

language = "English",

volume = "90",

pages = "828--835",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

AU - Sanchez del Pulgar, Jose

AU - Gazquez, Antonio

AU - Ruiz Carrascal, Jorge

PY - 2012

Y1 - 2012

U2 - 10.1016/j.meatsci.2011.11.024

DO - 10.1016/j.meatsci.2011.11.024

M3 - Journal article

C2 - 22154568

SN - 0309-1740

VL - 90

SP - 828

EP - 835

JO - Meat Science

JF - Meat Science

IS - 3

ER -