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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17870321-ProgressinAgriculturalEngineeringSciencesComparisonofthesingle-stepanddouble-stepsous-videtreatmenteffectonthequalityattributesofchickenbreast.pdf Download (518kB) | Preview |
Official URL: http://doi.org/10.1556/446.2021.30008
| Item Type: | Article |
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| 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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