Open AccessPhysicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]
Author(s) -
Agnieszka Latoch,
Justyna Libera,
Dariusz M. Stasiak
Publication year - 2019
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0642
Subject(s) - food science , sous vide , chemistry , loin