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Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)
Title Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus) [elektronický zdroj] / Xin Zhao ... [et al.] Author-s Zhao, Xin (Author) Zhang, Zehua (Author) Cui, Zhenkun (Author) Manoli, Tatiana (Author) Yan, Han (Author) Zhang, Hao (Author) Shlapak, Galina (Author) Menchynska, Alina (Author) Ivaniuta, Anastasiya (Author) Holembovska, Nataliia (Author) Description ilustr., tab. Notes Popis urobený 29.4.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 16, iss. 1 (2022), s. 175-186 Subject-s chobotnice morské živočíchy (kuchárstvo) sous vide (varenie) sterilizácia potravín trvanlivosť kvalita Country Slovakia Language English URL https://doi.org/10.5219/1731 Database Agro-bibliography
Number of the records: 1