✦ LIBER ✦

Comparison of the quality of sous-vide and conventionally processed carrots

✍ Scribed by Hans-Dieter Werlein

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physicochemical and Microbiological Qual

✍ Massimiliano Rinaldi, Chiara Dall’Asta, Federica Meli… 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 312 KB

Sensory perception and quality attribute

✍ Ximenita I. Trejo Araya; Nicholas Smale; Dimitrios Zabaras; Emma Winley; Ciaràn 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 995 KB

Nutritional Quality of Sous Vide Cooked

✍ Chiavaro, Emma; Mazzeo, Teresa; Visconti, Attilio; Manzi, Chiara; Fogliano, Vinc 📂 Article 📅 2012 🏛 American Chemical Society 🌐 English ⚖ 306 KB

Quality changes during the storage of so

✍ Kyoung-Mo Koo; Eun Soon Lyu; Jae Cherl Kim; Dong Sun Lee; Hyun-Dong Paik 📂 Article 📅 2003 🏛 John Wiley and Sons ⚖ 83 KB

MICROBIOLOGICAL AND NUTRITIONAL QUALITY

✍ M.C. GARCÍA-LINARES; E. GONZALEZ-FANDOS; M.C. GARCÍA-FERNÁNDEZ; M.T. GARCÍA-ARIA 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 397 KB

Evaluation of the microbiological safety

✍ E González-Fandos; M.C Garcı́a-Linares; A Villarino-Rodrı́guez; M.T Garcı́a-Aria 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 199 KB