THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS
The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2013-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2013-0011 |