INVESTIGADORES
SZERMAN Natalia
congresos y reuniones científicas
Título:
Addition of whey protein concentrate and sodium chloride to beef muscles: Effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality.
Autor/es:
CORRALES, D.D.; GONZALEZ, C.B.; SZERMAN, N.; SANCHO, A.M.; CARDUZA, F.; SANCHEZ, G.; IRURUETA, M. AND VAUDAGNA, S.R.
Lugar:
Helsinki, Finlandia
Reunión:
Congreso; 50th International Congress of Meat Science and Technology (ICoMST).; 2004
