Advantages and challenges of sous vide cooking
| العنوان: | Advantages and challenges of sous vide cooking |
|---|---|
| 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 |
|---|