<i>Sous-Vide</i> as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products by Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik

Get full text