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Perspectives for the application of the sous-vide cooking i..:
Berdigaliuly, Sayat
;
Baybolova, Lyazzat
;
Davydenko, Nataliia
...
Potravinarstvo Slovak Journal of Food Sciences. 16 (2022) - p. 137-148 , 2022
Link:
https://doi.org/10.5219/1719
RT Journal T1 <Title>Perspectives for the application of the sous-vide cooking in the development of products for public catering</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5219_1719&Exemplar=1&LAN=DE A1 Berdigaliuly, Sayat A1 Baybolova, Lyazzat A1 Davydenko, Nataliia A1 Kulazhanov, Talgat A1 Kulazhanov, Yernur A1 Čapla, Jozef A1 Zajác, Peter PB HACCP Consulting YR 2022 SN 1337-0960 JF Potravinarstvo Slovak Journal of Food Sciences VO 16 SP 137 OP 148 LK http://dx.doi.org/https://doi.org/10.5219/1719 DO https://doi.org/10.5219/1719 SF ELIB - SuUB Bremen
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