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 Vénien
dc.contributor.authorOlivier Loison
dc.contributor.authorJason Sicard
dc.contributor.authorJ. Rouel
dc.contributor.authorThierry Astruc
dc.date.accessioned2026-05-08T19:15:19Z
dc.date.issued2021-1-21
dc.identifier.doi10.1016/j.meatsci.2021.108442
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14983
dc.publisherMeat Science
dc.subjectMeat and Animal Product Quality
dc.subjectTextile materials and evaluations
dc.subjectAnimal Nutrition and Physiology
dc.titleStructural changes in local Thai beef during sous-vide cooking
dc.typeArticle

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