Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|8|E1725-E1734

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.8, 2015-08, pp. : E1725-E1734

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