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Perspectives for the application of the sous-vide cooking in the development of products for public catering
Title Perspectives for the application of the sous-vide cooking in the development of products for public catering [elektronický zdroj] / Sayat Berdigaliuly ... [et al.] Author-s Berdigaliuly, Sayat (Author) Baybolova, Lyazzat (Author) Davydenko, Nataliia (Author) Kulazhanov, Talgat (Author) Kulazhanov, Yernur (Author) Čapla, Jozef, ; SPUFBP32 (Author) Zajác, Peter, ; SPUFBP32 (Author) Description ilustr., tab. Notes Popis urobený 27.4.2022. Vydané v rámci projektu APVV-19-0180 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 16, iss. 1 (2022), s. 137-148 Category of Publication Activity ADN Category of Publication Activity V3 Subject-s hovädzie mäso sous vide (varenie) mikrobiologická analýza fyzikálno-chemické vlastnosti organoleptické vlastnosti stravovanie Country Slovakia Language English URL https://doi.org/10.5219/1719 Database Agro-bibliography
Number of the records: 1