Sous-vide cooking of meat: A Maillarized approach

Clicks: 264
ID: 1143
2019
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Ranked #3 of 5 articles by views in international journal of gastronomy and food science

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Abstract
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Reference Key
ruiz-carrascal2019sous-vide Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ruiz-Carrascal J.
Journal international journal of gastronomy and food science
Year 2019
DOI
10.1016/j.ijgfs.2019.100138
URL
Keywords Keywords not found

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