 |
| CrossRef Text and Data Mining |
| Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining. |
| A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin |
| Seung-Hoon Jwa, Yong-An Kim, Van-Ba Hoa, In-Ho Hwang |
|
Anim Biosci. 2020;33(8):1339-1351. Published online November 12, 2019 DOI: https://doi.org/10.5713/ajas.19.0667 |
|
A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin Asian-Australasian Journal of Animal Sciences. 2020;33(8):1339-1351  Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes Food Quality and Preference. 2000;11(5):377-385 Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methods LWT. 2018;92:161-168 Quality evaluation of cook-chilled chicory stems (Cichorium intybus
L., Catalogna group) by conventional and sous
vide
cooking methods Journal of the Science of Food and Agriculture. 2013;94(4):656-665 DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C Journal of Food Quality. 2012;35(2):137-143 The effect of cooking in a steam-convection oven on the quality of selected dishes Journal of Foodservice. 2007;18(5):187-197 Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice Quality Breeding in Field Crops. 2019;23-39 Estimation of confidence interval of pasteurizing values of conduction-heated Sous Vide food in a combination oven International Journal of Food Science & Technology. 2007;30(6):745-755 DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C) Journal of Food Processing and Preservation. 2012;36(6):497-503 MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE Journal of Food Processing and Preservation. 2010;34(6):964-974 |
