Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Zavadlav, Sandra, BlažiÄ, Marijana, Van de Velde, Franco, Vignatti, Charito, Fenoglio, Cecilia, Piagentini, Andrea M., Pirovani, MarÃa Elida, Perotti, Cristina M., BursaÄ KovaÄeviÄ, Danijela, PuVolume:
9
Journal:
Foods
DOI:
10.3390/foods9111537
Date:
October, 2020
Fichier:
PDF, 855 KB
2020