![PDF) Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability | Guillermo Neira - Academia.edu PDF) Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability | Guillermo Neira - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/49677147/mini_magick20190130-25420-1c5nzx3.png?1548910953)
PDF) Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability | Guillermo Neira - Academia.edu
![PDF] The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar PDF] The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/31b0c1edb6381a78c825ab5d1ab18c4bb1833cb4/8-Table4-1.png)
PDF] The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar
![I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide](https://preview.redd.it/mr7g7c7mnsd41.jpg?auto=webp&s=1523bb26cca98caf3ae76fddb32468da4f9a274d)
I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide
![PDF) Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin PDF) Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin](https://www.researchgate.net/publication/358841481/figure/tbl4/AS:1133273875005440@1647204955900/Sensory-attributes-of-sous-vide-cooked-pork-loin-mean-SEM_Q320.jpg)
PDF) Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin
![Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris | SpringerLink Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs11947-019-02272-4/MediaObjects/11947_2019_2272_Fig2_HTML.png)