REFERENCES
- Aubry , V. , Schlich , P. , Issanchou , S. and Etievant , P. 1999 . Comparison of wine discrimination with orthonasal and retronasal profilings. Application to burgundy pinot noir wines . Food Quality and Preference , 10 : 253 – 259 .
- Barham , P. , Skibsted , L. H. , Bredie , W. L. P. , Frøst , M. B. , Møller , P. , Risbo , J. , … and Mortensen , L. M. 2010 . Molecular gastronomy: A new emerging scientific discipline . Chemical Reviews , 110 ( 4 ) : 2313 – 2365 .
- Blumenthal , H. 2008 . The big fat duck cookbook , London , , England : Bloomsbury Publishing .
- Christensen , L. , Ertbjerg , P. , Aaslyng , M. D. and Christensen , M. 2011 . Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork . Meat Science , 88 : 280 – 285 .
- Culinary Institute of Americas . 2006 . The professional chef , 8th , Hoboken , NJ : John Wiley & Sons .
- Findlay , C. J. , Parkin , K. L. and Stanley , D. W. 1986 . Differential scanning calorimetry can determine kinetics of thermal denaturation of beef muscle proteins . Journal of Food Biochemistry , 10 : 1 – 15 .
- Grunert , K. G. 1997 . What's in a steak? A cross-cultural study on the quality perception of beef . Food Quality and Preference , 8 ( 3 ) : 157 – 174 .
- Hansen , T. B. and Knøchel , S. 1996 . Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef . Letters in Applied Microbiology , 22 : 425 – 428 .
- ISO-8586-1 . 1993 . “ International Standard 8586-1 ” . In Sensory analysis – Methodology – general guidance for the selection, training, and monitoring of assessors , Geneva , , Switzerland : International Organization for Standardization .
- ISO-8589 . 2007 . “ International Standard 8589 ” . In Sensory analysis – General guidance for the design of test rooms Geneva , , Switzerland
- Keller , T. , Benno , J. , Lee , C. and Rouxel , S. 2008 . Under pressure—Cooking sous-vide , New York , NY : Artisan .
- Martens , H. , Stabursvik , E. and Martens , M. 1982 . Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins . Journal of Texture Studies , 13 : 291 – 309 .
- McGee , H. 2004 . McGee on food and cooking: An encyclopedia of kitchen science, history and culture , London , , England : Hodder & Stoughton .
- McGee , H. , McInerney , J. and Harrus , A. 1999 . The virtual cook: Modeling heat transfer in the kitchen . Physics Today , 52 ( 11 ) : 30 – 36 .
- Møller , J. K. S. and Skibsted , L. H. 2006 . Myoglobins—The link between discoloration and lipid oxidation in muscle and meat . Quimica Nova , 29 ( 6 ) : 1270 – 1278 .
- Myhrvold , N. , Young , C. and Bilet , M. 2011 . Modernist cuisine. The art and science of cooking: Vol. 2. Techniques and equipment , Bellevue , WA : The Cooking Lab .
- O'Bryan , C. A. , Crandall , P. G. , Martin , E. M. , Griffis , C. L. and Johnson , M. G. 2006 . Heat resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a potential surrogate for Listeria monocytogenes, in meat and poultry: A review . Journal of Food Science , 71 ( 3 ) : R23 – R30 .
- Roca , J. and Brugués , S. 2010 . Sous-Vide Cuisine , Barcelona , , Spain : Montagud Editores .
- Smith , S. and Middleton , C. 2008 . Quality meat attributes desirable to the culinary consumer . Journal of Culinary Science & Technology , 6 : 279 – 289 .
- Stabursvik , E. and Martens , H. 1980 . Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry . Journal of the Science of Food and Agriculture , 31 : 1034 – 1042 .
- Tornberg , E. 2005 . Effects of heat on meat proteins—Implications on structure and quality of meat products . Meat Science , 70 : 493 – 508 .
- Vega , C. and Mercadé-Prieto , R. 2011 . Culinary biophysics: On the nature of the 6X°C egg . Food Biophysics , 6 : 152 – 159 .