SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY
Worsening of the demographic situation (a decline in the birth rate, a growth in the proportion of the elderly and so on), changes in eating habits associated with the changes in the pace of life, a desire of the increasing number of people to consume «healthy» products and not to spend much time...
| Published in: | Теория и практика переработки мяса |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2018-04-01
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| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/87 |