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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

Inmaculada Gómeza Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
,
Francisco C. Ibañezb Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, SpainORCID Iconhttps://orcid.org/0000-0002-1147-6536
ORCID Icon &
María José Beriainb Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, SpainCorrespondence[email protected]
Pages 1693-1708 | Received 20 Apr 2019, Accepted 06 Sep 2019, Published online: 01 Oct 2019

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