AGRIS - International System for Agricultural Science and Technology

Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables

2016

Serap Coşansu | Özlem Kıymetli


Bibliographic information
Publisher
Turkish Science and Technology Publishing (TURSTEP)
Other Subjects
Agriculture (general); Besin değeri; Antioksidan kapasite; Sous vide
Language
English, Turkish
Type
Journal Article
Source
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 11, Pp 919-925 (2016)

2022-09-15
AGRIS AP