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Journal description
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Details for article 8 of 14 found articles
| Title: |
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet |
| Author: |
Bıyıklı, Merve Akoğlu, Aylin Kurhan, Şebnem Akoğlu, İlker Turan |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 20 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 8 of 14 found articles
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