A pilot study on the use of sous-vide vacuum cooking as a production system for high quality foods in catering
- 31 December 1988
- journal article
- research article
- Published by Elsevier in International Journal of Hospitality Management
- Vol. 7 (1) , 21-27
- https://doi.org/10.1016/0278-4319(88)90007-2
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: