Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Research output: Contribution to journal › Journal article › Research › peer-review

53 Citations (Scopus)

Original language	English
Journal	Journal of Culinary Science & Technology (Print Edition)
Volume	10
Issue number	1
Pages (from-to)	75-90
Number of pages	16
ISSN	1542-8052
DOIs	https://doi.org/10.1080/15428052.2012.651024
Publication status	Published - 2012

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Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef",

author = "Mortensen, {Louise M{\o}rch} and Fr{\o}st, {Michael Bom} and Skibsted, {Leif Horsfelt} and Jens Risbo",

year = "2012",

doi = "10.1080/15428052.2012.651024",

language = "English",

volume = "10",

pages = "75--90",

journal = "Journal of Culinary Science & Technology (Print Edition)",

issn = "1542-8052",

publisher = "Taylor & Francis",

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}

TY - JOUR

T1 - Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

AU - Mortensen, Louise Mørch

AU - Frøst, Michael Bom

AU - Skibsted, Leif Horsfelt

AU - Risbo, Jens

PY - 2012

Y1 - 2012

U2 - 10.1080/15428052.2012.651024

DO - 10.1080/15428052.2012.651024

M3 - Journal article

SN - 1542-8052

VL - 10

SP - 75

EP - 90

JO - Journal of Culinary Science & Technology (Print Edition)

JF - Journal of Culinary Science & Technology (Print Edition)

IS - 1

ER -