Structural changes in local Thai beef during sous-vide cooking
Pattama Supaphon, Soraya Kerdpiboon, Annie Vénien, Olivier Loison, Jason Sicard, J. Rouel, Thierry Astruc
Topics & Concepts
MyofibrilShrinkageSwellingMicrostructureSous videChemistryUltrastructureFood scienceDenaturation (fissile materials)Materials scienceComposite materialBiologyAnatomyCrystallographyBiochemistryNuclear chemistryMeat and Animal Product QualityTextile materials and evaluationsAnimal Nutrition and Physiology