Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

por Zavadlav, Sandra, Blažić, Marijana, Van de Velde, Franco, Vignatti, Charito, Fenoglio, Cecilia, Piagentini, Andrea M., Pirovani, María Elida, Perotti, Cristina M., Bursać Kovačević, Danijela, Putnik, Predrag
Publicado 2020