Minimal processing of food: sous vide technique.

Autor:	Tiban, Nela Nedić, Boškić, Matea, Pavlović, Hrvoje
Předmět:	FOOD industry CONSUMER attitudes TEMPERATURE control FOOD safety PROCESSED foods CATERING services VACUUM packaging
Zdroj:	MESO; may/jun2024, Vol. 26 Issue 3, p221-233, 13p
Databáze:	Supplemental Index
Externí odkaz:	Zobrazit plný text záznamu