Optimisation of sous vide processing to enhance the quality of beef short ribs

R Karki, P Bremer, P Silcock, I Oey - 2022 - researchsquare.com
The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 C)
and time (12, 24, and 36 h) combination on the quality of beef short ribs namely colour …
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[PDF][PDF] Optimisation of sous vide processing to enhance the quality of beef short ribs

R Karki, P Bremer, P Silcock, I Oey - scholar.archive.org
The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 C)
and time (12, 24, and 36 h) combination on the quality of beef short ribs namely colour …

Optimisation of sous vide processing to enhance the quality of beef short ribs

R Karki, P Bremer, P Silcock, I Oey - 2022 - europepmc.org
The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 C)
and time (12, 24, and 36 h) combination on the quality of beef short ribs namely colour …