Structural changes in local Thai beef during sous-vide cooking

Thumbnail Image

Date

2021-01-22

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

Description

Keywords

Myofibril, Shrinkage, Sous vide, Denaturation (fissile materials)

Citation

URI

https://dspace.kmitl.ac.th/handle/123456789/10082

Collections

All

Endorsement

Review

Supplemented By

Referenced By