Structural changes in local Thai beef during sous-vide cooking

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dc.contributor.authorPattama Supaphon
dc.contributor.authorSoraya Kerdpiboon
dc.contributor.authorAnnie V�nien
dc.contributor.authorOlivier Loison
dc.contributor.authorJason Sicard
dc.contributor.authorJacques Rouel
dc.contributor.authorThierry Astruc
dc.date.accessioned2025-07-21T06:04:42Z
dc.date.issued2021-01-22
dc.identifier.doi10.1016/j.meatsci.2021.108442
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10082
dc.subjectMyofibril
dc.subjectShrinkage
dc.subjectSous vide
dc.subjectDenaturation (fissile materials)
dc.subject.classificationMeat and Animal Product Quality
dc.titleStructural changes in local Thai beef during sous-vide cooking
dc.typeArticle

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