Effect of different Sous Vide cooking temperature-time...

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International Journal of Gastronomy and Food Science 2020 / 2

Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of Turkey cutlet

Bıyıklı, Merve, Akoğlu, Aylin, Kurhan, Şebnem, Akoğlu, İlker Turan
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Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2020.100204
Date:
February, 2020
File:
PDF, 599 KB
2020
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