Perspectives for the application of the sous-vide cooking in the development of products for public catering.
| Autor: | Berdigaliuly, Sayat1 berdigaliuly67@lund-univer.eu, Baybolova, Lyazzat1 l.baybolova@singapore-uni.com, Davydenko, Nataliia2 nat-davydenko@singapore-uni.com, Kulazhanov, Talgat1 kulazhanov@singapore-uni.com, Kulazhanov, Yernur3 ye-kulazhanov@toronto-uni.com, Čapla, Jozef4 jozef.capla@uniag.sk, Zajác, Peter4 peter.zajac@uniag.sk |
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| Zdroj: | Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p137-148. 12p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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