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Journal description
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Details for article 40 of 46 found articles
| Title: |
Sous vide, a culinary technique for improving quality of food products: A review |
| Author: |
Kathuria, Deepika Dhiman, Anju K. Attri, Surekha |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 119 () nr. C pages 57-68 |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 40 of 46 found articles
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