Effect of Cull Cow Tannin Supplemented Diet and Refrigerated Storage on Physicochemical, Oxidative and Microbiological Characteristics of Sous Vide Cooked Semitendinosus Muscles

Authors

  • Valeria Urbani

Keywords:

sous vide, cull cow, semitendinosus, tannins

References

Effect of Cull Cow Tannin Supplemented Diet and Refrigerated Storage on Physicochemical, Oxidative and Microbiological Characteristics of Sous Vide Cooked Semitendinosus Muscles

Published

2023-05-19

Issue

Vol. 23 No. 7 (2023): LJRS Volume 23 Issue 7

Section

Articles

License

Copyright (c) 2023 Authors and Global Journals Private Limited

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effect of Cull Cow Tannin Supplemented Diet and Refrigerated Storage on Physicochemical, Oxidative and Microbiological Characteristics of Sous Vide Cooked Semitendinosus Muscles. (2023). London Journal of Research In Science: Natural and Formal, 23(7), -. https://journalspress.uk/index.php/LJRS/article/view/107