Cook My Meat, An Online Simulator That Calculates the Heat Transfer Through Various Kinds of Meats

MIT students Kate Roe, Laura Breiman, and Marissa Stephens worked together in 2013 to create "Cook My Meat," a handy online cooking simulator that allows

Optimized sous vide temperature-time combinations for microbial safety

Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1

Cook My Meat, An Online Simulator That Calculates the Heat Transfer Through Various Kinds of Meats

Occurrence, Fate, and Reduction Measures of Phthalates in the Cooking Process: A Review

Applied Sciences, Free Full-Text

Foods, Free Full-Text

Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N-Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion

PDF) Meat cooking simulation by finite elements

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

Modeling the rheological properties of plant‐based foods: Soft matter physics principles - McClements - 2023 - Sustainable Food Proteins - Wiley Online Library

A Practical Guide to Sous Vide Cooking

The Thermodynamics of Cooking and How Different Cooking Methods Work

Industrial Broth Processing Equipment

4. Time and Temperature: Cooking's Primary Variables - Cooking for Geeks [Book]

Microbiological safety of aged meat - - 2023 - EFSA Journal - Wiley Online Library