Article Versions Notes

N’Gatta KCA, Kondjoyan A, Favier R, Sicard J, Rouel J, Gruffat D, Mirade P-S. Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat. Processes. 2022; 10(6):1229. https://doi.org/10.3390/pr10061229

N’Gatta, Konan Charles Aimeric, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, Dominique Gruffat, and Pierre-Sylvain Mirade. 2022. "Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat" Processes 10, no. 6: 1229. https://doi.org/10.3390/pr10061229

N’Gatta, K. C. A., Kondjoyan, A., Favier, R., Sicard, J., Rouel, J., Gruffat, D., & Mirade, P. -S. (2022). Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat. Processes, 10(6), 1229. https://doi.org/10.3390/pr10061229