Die sensorische Qualität von Sous-Vide gegartem Putenfleisch

authored by

H. D. Werlein, Brita M. Watkinson

Organisation(s)

Institute of Food Science and Human Nutrition

Type

Article

Journal

Archiv fur Geflugelkunde

Volume

62

Pages

42-47

No. of pages

6

ISSN

0003-9098

Publication date

1998

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Animals, Animal Science and Zoology

Electronic version(s)

https://www.european-poultry-science.com/the-sensory-quality-of-sous-vide-processed-turkey-meat,L1NFTkQ_QUlEPTUwMDQwODEmTUlEPTE2MTAxNCZQQUdFX1RQTD1QcmludHByZXZpZXcuaHRtJk1FVEFfUk9CT1Q9T0ZG.html (Access: Closed)