Influence of Sous-Vide Cooking on Physical, Chemical, Sensory and Microbiological Quality in Shrimps


YÜNLÜ A. , ÇAKLI Ş. , DİNÇER M. T. , ŞEN YILMAZ E. B.

39 WEFTA Meeting, Kopenhag, Denmark, 15 September 2009, pp.106

  • Publication Type: Conference Paper / Full Text
  • City: Kopenhag
  • Country: Denmark
  • Page Numbers: pp.106