Science and Technology for New Culinary Techniques
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference35 articles.
1. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash under temperature abuse
2. Sous vide cooking: A review
3. Molecular Gastronomy: A New Emerging Scientific Discipline
4. Acute Toxicity and Genotoxicity Studies of a Microbial Transglutaminase
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