Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103752
Abstract: Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork… read more here.
Keywords: mineral elements; concentrations selected; sous vide; vide cooking ... See more keywords