Advantages and challenges of sous vide cooking
العنوان: | Advantages and challenges of sous vide cooking |
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المؤلفون: | Haizhen Mo, Zhenkun Cui, Zhang Hao, Han Yan, JiCai Bi, Tatiana Manoli |
المصدر: | Food Science and Technology Research. 27:25-34 |
بيانات النشر: | Japanese Society for Food Science and Technology, 2021. |
سنة النشر: | 2021 |
مصطلحات موضوعية: | Marketing, business.industry, General Chemical Engineering, media_common.quotation_subject, Sous vide, Food safety, Industrial and Manufacturing Engineering, Environmental science, Quality (business), Water resource management, business, Food Science, Biotechnology, media_common |
تدمد: | 1881-3984 1344-6606 |
الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::4ced1f3a5ab1d540abac3f0ef814cd6eTest https://doi.org/10.3136/fstr.27.25Test |
رقم الانضمام: | edsair.doi...........4ced1f3a5ab1d540abac3f0ef814cd6e |
قاعدة البيانات: | OpenAIRE |
تدمد: | 18813984 13446606 |
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