ShareNew research issues in sous-vide cooking.
Author(s) : SCHELLEKENS M.
Type of article: Article
Summary
A literature review of microbiological quality, microfloral deterioration, US and European regulations and the sensorial and nutritional properties of food cooked with sous-vide processes.
Details
- Original title: New research issues in sous-vide cooking.
- Record ID : 1998-0318
- Languages: English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 8
- Publication date: 1996
Links
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