Ishamri Ismail. Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat.
Chicago Style (17th ed.) CitationIshamri Ismail. Interventions of Sous-vide Cooking by Single-stage and Two-stage Temperature-time Regimes on Tough Cuts of Beef and Goat Meat.
MLA (8th ed.) CitationIshamri Ismail. Interventions of Sous-vide Cooking by Single-stage and Two-stage Temperature-time Regimes on Tough Cuts of Beef and Goat Meat.
Warning: These citations may not always be 100% accurate.