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Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent i...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693970/ https://www.ncbi.nlm.nih.gov/pubmed/33113877 http://dx.doi.org/10.3390/foods9111537 |