00928nam a2200241 a 450000100080000000500110000800800410001910000230006024501220008326002140020530000120041952001030043165000160053465000110055065300090056165300120057065300170058265300100059970000210060970000170063070000220064770000170066921455252022-08-17       2022    bl uuuu     u00u1 u    #d1 aCARVALHO, S. C. S.  aSous vide processing of beefbeffect of portioning type on cooking loss of two different cuts.h[electronic resource]  aIn: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudestec2022  ap. 328.  aSous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.  aTemperature  aTimers  aCube  aKnuckle  aOutside flat  aSteak1 aFRANCISCO, V. C.1 aSILVA, K. F.1 aBOGUSZ JUNIOR, S.1 aNASSU, R. T.