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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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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Russo |
| Pubblicazione: |
Voronezh state university of engineering technologies
2021-09-01
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| Serie: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Soggetti: | |
| Accesso online: | https://www.vestnik-vsuet.ru/vguit/article/view/2789 |
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