Oxidative stability and sensory quality of sous vide cooked products

G. Bertelsen, D. Juncher

    OriginalsprogEngelsk
    Publikationsdato1996
    Antal sider12
    StatusUdgivet - 1996
    Begivenhed2. European Symposium on Sous Vide, 1996, Leuven proceedings -
    Varighed: 29 nov. 2010 → …

    Konference

    Konference2. European Symposium on Sous Vide, 1996, Leuven proceedings
    Periode29/11/2010 → …

    Citationsformater