Oxidative stability and sensory quality of sous vide cooked products
Research output: Contribution to conference › Paper › Research
| Original language | English |
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| Publication date | 1996 |
| Number of pages | 12 |
| Publication status | Published - 1996 |
| Event | 2. European Symposium on Sous Vide, 1996, Leuven proceedings - Duration: 29 Nov 2010 → … |
Conference
| Conference | 2. European Symposium on Sous Vide, 1996, Leuven proceedings |
|---|---|
| Period | 29/11/2010 → … |
ID: 7705264