Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables
Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanw...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2016-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/727 |
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