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

Conference paper > Full Text · 2009

Authors: Aslı CADUN YÜNLÜ, Şükran ÇAKLI, Mehmet Tolga DİNÇER, Evren Burcu ŞEN YILMAZ

39 WEFTA Meeting, Denmark, International, Poster, Full Text, 2009-, pp 106-106

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