Open AccessImpact of Dry Heat Cookery Method on Consumer Ratings of Beef Strip Loin Steaks Following Sous Vide Preparation
Author(s) -
K. R. Vierck,
J. C. Brooks,
J. F. Legako
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.010
Subject(s) - loin , tenderness , mathematics , food science , flavor , roasting , chemistry , materials science , metallurgy