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[PDF][PDF] Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products
MCC Muñoz, JCR Velasco, SFP Rodríguez… - 2024 - preprints.org
The science behind the curing process and the sous-vide cooking technique has advanced
significantly in recent years. Variables such as temperature, time, and microbial growth …
significantly in recent years. Variables such as temperature, time, and microbial growth …