Sous vide, a culinary technique for improving quality of food products: A review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference80 articles.
1. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions;Abela;Meat Science,2020
2. Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags;Amoroso;International Journal of Gastronomy and Food Science,2018
3. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
4. Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of Turkey cutlet;Biyikli;International Journal of Gastronomy and Food Science,2020
5. Food and value motivation: Linking consumer affinities to different types of food products;de Boer;Appetite,2016
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