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Which chemical and physical processes take place when we cook the meat at different temperatures? Which is the best temperature to get a juicy steak or a good Roastbeef?
Let's learn what happens to the meat when we cook it at different internal temperatures (or at the heart)
To know more:
- "Rare, medium or well done" bressanini-lesc...
- The Science of the Meat bressanini-lesc...
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