ARTICLE
|
doi:10.20944/preprints202307.0944.v1
Subject:
Chemistry And Materials Science,
Food Chemistry
Keywords:
colour; meat; rheological properties; sous vide; texture analysis; Thiamine
Online: 13 July 2023 (14:55:26 CEST)
ARTICLE
|
doi:10.20944/preprints202310.0754.v1
Subject:
Biology And Life Sciences,
Food Science And Technology
Keywords:
Salvia officinalis essential oil; beef tenderloin (musculus psoas major); sous-vide; Salmonella enterica; antimicrobial effect; novel application; active substance
Online: 12 October 2023 (04:59:25 CEST)
ARTICLE
|
doi:10.20944/preprints202110.0169.v1
Subject:
Engineering,
Energy And Fuel Technology
Keywords:
Soultz-sous-Forêts; EGS; Hydro-thermal modeling; Wellbore coupling
Online: 11 October 2021 (15:22:10 CEST)