"Sous vide beef (semitendinosus muscle): effects of processing conditions and comparison with cook chill and conventional systems" (PhD). Candidate: Fabiane de Moraes. Advisor: professor Nilo Sergio Sabbião Rodrigures. December 12, 2016, at 14 pm, in the FEA DTA amphitheater.
Beef sous vide (semitendinosus muscle): effects of processing conditions and comparison with cook chill and conventional systems
