Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

Author： del Pulgar Jose Sanchez Roldan Mar Ruiz-Carrascal Jorge

Publisher： MDPI

E-ISSN： 1420-3049|18|10|12538-12547

ISSN： 1420-3049

Source： Molecules, Vol.18, Iss.10, 2013-10, pp. : 12538-12547

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