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Effect of sous-vide cooking time on carrot color profiles
Title Effect of sous-vide cooking time on carrot color profiles / Joanidis Patrícia ... [et al.] Author-s Joanidis, Patrícia, ; SPUPRA15 (Author) Mezeyová, Ivana, ; SPUFZK32 (Author) Kačániová, Miroslava, ; SPUFZK32 (Author) Lakatošová, Jana, ; SPUPRA15 (Author) Notes Vydané v rámci projektu 18-GASPU-2021 Modern procedures and technologies increasing the quality of a selected sous-vide food model, 313011T465 Support of research activities in the ABT RC . Bibliografické odkazy In Jakisť i bezpeka charčovych produktiv : Zbirnyk tez VI. Mižnarodnoi naukovo-praktyčnoi konferencii, 9-10 lystopada 2023 = Food quality and safety : book of abstracts [292 s.] / Jakisť i bezpeka charčovych produktiv. -- Kyjev Nacionalnyj universytet charčovych technologij (Kyjev, Ukrajina) 2023. -- ISBN 978-966-612-304-9. -- S. 128-130 Category of Publication Activity AFC Category of Publication Activity V2 Subject-s mrkva sous vide (varenie) rastlinné farbivá karotenoidy Country Ukraine Language English Database Agro-bibliography
Number of the records: 1