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

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

256 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	90
Issue number	3
Pages (from-to)	828-835
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.11.024
Publication status	Published - 2012
Externally published	Yes

Access to Document

10.1016/j.meatsci.2011.11.024

Cite this

@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

VL - 90

SP - 828

EP - 835

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -