Investigation of the process of cooking chicken fillet using sous-vide technology

To determine the duration of the heat treatment process on the heating medium (water)To determine the duration of the heat treatment process on the heating medium (water) temperature and layer thickness of the original sample using sous-vide technology, a chicken fillet was selected. The following d...

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Hlavní autoři: E. I. Koroleva, A. M. Davydov, E. N. Nikulina, A. A. Derkanosova
Médium: Artigo
Jazyk:Russo
Vydáno: Voronezh state university of engineering technologies 2021-09-01
Edice:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Témata:
sous-vide, heat treatment, duration of the process, temperature regime, optimal thickness, chicken fillet
On-line přístup:https://www.vestnik-vsuet.ru/vguit/article/view/2789
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