New research issues in sous-vide cooking

• 1 August 1996
• journal article
• review article
• Published by Elsevier in Trends in Food Science & Technology
• Vol. 7  (8) , 256-262
• https://doi.org/10.1016/0924-2244(96)10027-3

Abstract

Keywords

• RESEARCH
• QUALITY INDICATES
• SOUS VIDE COOKING
• USE HACCP