Oxidative stability and sensory quality of sous vide cooked products

    Research output: Contribution to conferencePaperResearch

    Original languageEnglish
    Publication date1996
    Number of pages12
    Publication statusPublished - 1996
    Event2. European Symposium on Sous Vide, 1996, Leuven proceedings -
    Duration: 29 Nov 2010 → …

    Conference

    Conference2. European Symposium on Sous Vide, 1996, Leuven proceedings
    Period29/11/2010 → …

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