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Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast : A novel approach to sous-vide

Hasani, Endrit and Kenesei, György and Dalmadi, István (2021) Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast : A novel approach to sous-vide. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 17 (S1). pp. 61-68. ISSN 1786-335X

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Item Type: Article
Subjects: S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában
SWORD Depositor: MTMT SWORD
Depositing User: MTMT SWORD
Date Deposited: 02 Dec 2021 16:39
Last Modified: 02 Dec 2021 16:39
URI: http://real.mtak.hu/id/eprint/134056

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