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Autor:
May-Lee Guan, null BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre
Publikováno v:
BCIT Environmental Public Health Journal.
Background: Sous vide cooking is popular method of cooking involving a water bath with immersion circulator or a steam convection oven. This process is also known as low-temperature long-time method (LTLT), where food is held at a lower temperature o