Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast •: A novel approach to sous-vide

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-19 DOI:10.1556/446.2021.30008

Endrit Hasani, G. Kenesei, I. Dalmadi

引用次数: 2

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一步和两步真空处理对鸡胸肉品质性状影响的比较•：一种新的真空处理方法

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.