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Advantages and challenges of sous vide cooking

Authors :
Haizhen Mo
Zhenkun Cui
Zhang Hao
Han Yan
JiCai Bi
Tatiana Manoli
Source :
Food Science and Technology Research. 27:25-34
Publication Year :
2021
Publisher :
Japanese Society for Food Science and Technology, 2021.

Subjects

Subjects :
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
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Details

ISSN :
18813984 and 13446606
Volume :
27
Database :
OpenAIRE
Journal :
Food Science and Technology Research
Accession number :
edsair.doi...........4ced1f3a5ab1d540abac3f0ef814cd6e

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