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The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.

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Bibliographic Details
Title: The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.
Authors: Özyürek, Fatma Beyza1 (AUTHOR), Özer, Cem Okan1 (AUTHOR) cemokanozer@nevsehir.edu.tr, Demir Özer, Ezgi2 (AUTHOR)
Source: Journal of Culinary Science & Technology. 2024, Vol. 22 Issue 4, p819-835. 17p.
Database: Hospitality & Tourism Complete
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ISSN:15428052
DOI:10.1080/15428052.2022.2086091