Sous-vide cooking: Effects on seafood quality and combination with other hurdles
| Autor: | Coşansu, Serap, Mol, Sühendan, Haskaraca, Güliz |
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| Zdroj: | In International Journal of Gastronomy and Food Science September 2022 29 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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