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1 Ergebnisse
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The Effect of Sous-Vide Processing Time on Chemical and Sen..:
Marta Czarnowska-Kujawska
;
Anna Draszanowska
;
Michał Chróst
.
Applied Thermal Engineering. , 2023
Link:
https://doi.org/10.3390/app13074086
RT Journal T1
The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2076-3417_13_7_4086_&Exemplar=1&LAN=DE A1 Marta Czarnowska-Kujawska A1 Anna Draszanowska A1 Michał Chróst A1 Małgorzata Starowicz PB Multidisciplinary Digital Publishing Institute YR 2023 K1 sous-vide K1 green vegetables K1 beetroots K1 minerals K1 dry matter K1 sensory evaluation K1 color analysis JF Applied Thermal Engineering LK http://dx.doi.org/https://doi.org/10.3390/app13074086 DO https://doi.org/10.3390/app13074086 SF ELIB - SuUB Bremen
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