Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
Author:
Affiliation:
1. Food Technology Dept; Univ. Politècnica de València; Camino de Vera s/n. 46022 Valencia Spain
Funder
Researcher Formation Program
Publisher
Wiley
Subject
Food Science
Reference44 articles.
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