Effect of the Sous-Vide Method on the Quality of Vegetables—A Review
Modern gastronomy strives to combine high-quality food with the preservation of nutritional value, microbiological safety, and the sustainable use of raw materials. With the development of culinary technologies, precise heat treatment methods are gaining increasing importance, enabling better proces...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-01-01
|
| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/15/2/206 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|