pepper steak
Selected indexed studies
- The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS. (Food Res Int, 2025) [PMID:41606836]
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157. (J Food Prot, 2024) [PMID:38484845]
- Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. (Meat Sci, 2021) [PMID:34333274]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS. (2025) pubmed
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157. (2024) pubmed
- Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. (2021) pubmed
- Spicy food and the stomach. Evaluation by videoendoscopy. (1988) pubmed