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Autor:
Arkadiy A. Koksharov, Larisa A. Mayurnikova, Anna D. Plastun, Nataliia I. Davydenko, Tatyana V. Krapiva
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 382-397 (2024)
Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef qu
Externí odkaz:
https://doaj.org/article/dde35367479f46918e25eb5088eee991