Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Blanka Macharáčková, Alena Saláková, Kateřina Bogdanovičová, Danka Haruštiaková, Josef Kameník
Topics & Concepts
ChemistryLoinCooked meatFood scienceTendernessMagnesiumZincSodiumLongissimus ThoracisCooking methodsOrganic chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyIdentification and Quantification in Food