Open AccessCharacterization of thai beef macromolecular changes under various sous-vide cooking conditions: an infrared microspectroscopy study
Author(s) -
Pattama Supaphon,
Soraya Kerdpiboon,
Annie Vénien,
Olivier Loison,
Thierry Astruc
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - characterization (materials science) , infrared , sous vide , chemistry , astrobiology , materials science , food science , nanotechnology , physics , optics