INVESTIGADORES
SZERMAN Natalia
congresos y reuniones científicas
Título:
Effects of whey protein concentrate, sodium chloride and cooking temperature on physicochemical and technological parameters of sous vide cooked beef muscles.
Autor/es:
N. SZERMAN, A.M. SANCHO, C.B. GONZALEZ, A.A. PAZOS AND S.R. VAUDAGNA.
Lugar:
Dublin, Irlanda
Reunión:
Congreso; 52th International Congress of Meat Science and Technology (ICoMST).; 2006
