Meat quality and carbon footprint of sous vide cooked beef at different temperatures and times | คุณภาพเนื้อและคาร์บอนฟุตพริ้นท์ของเนื้อโคซูวีที่อุณหภูมิและระยะเวลาแตกต่างกัน
2019
Chirasak Phoemchalard(Mahidol University. Amnat Charoen Campus, Amnat Charoen (Thailand). Department of Agriculture) E-mail:[email protected] | Neungrutai Senarat(Mahidol University. Amnat Charoen Campus, Amnat Charoen (Thailand). Department of Agriculture) | Tanom Tathong(Nakhon Phanom University, Nakhon Phanom (Thailand). Faculty of Agriculture and Technology. Department of Food Science)
AGROVOC Keywords
Bibliographic information
Khon Kaen Agriculture Journal
ISSN
0125-0485
Pagination
411-416
Other Subjects
Crossbred cattle; Sous vide; Temperatures; Times
Language
English
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
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Data Provider
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