Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
| Autor: | Wan, Jiangli, Cao, Ailing, Cai, Luyun |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2019 18 |
| Databáze: | ScienceDirect |
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