首页> 外文OA文献 >Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

【2h】

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

机译：在Sous-Vide，Cook-Vide和常规沸腾下烹饪的蔬菜的物理化学和结构特征

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
C. Iborra-Bernad; P. García-Segovia; J. Martínez-Monzó;
展开▼
作者单位

展开▼
年度 2015
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling [J] . C. Iborra-Bernad, P. Garcia-Segovia, J. Martinez-Monzo Journal of Food Science . 2015,第7a9期

机译：速煮，常规煮沸和常规煮沸的蔬菜的理化和结构特性
2. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time [J] . Jose Sanchez del Pulgar, Antonio Gazquez, Jorge Ruiz-Carrascal Meat Science . 2012,第3期

机译：真空蒸煮的面糊煮熟的猪脸颊的理化，结构和结构特征
3. Optimizing the texture and color of sous-vide and cook-vide green bean pods. [J] . Iborra-Bernad C, Philippon D, Garcia-Segovia P, LWT-Food Science & Technology . 2013,第2期

机译：优化豆腐和煮豆荚的质地和颜色。
4. The evaluation of characteristic markers for organic and conventional wines differentiation by means of combination of some physico-chemical methods [C] . Martin Polovka, Blanka Tobolková, Milan Suhaj International congress on engineering and food . 2011

机译：通过一些物理化学方法的组合评价有机和常规葡萄酒分化的特征标志物
5. A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value. [D] . Husak, Ryan Lon. 2007

机译：对来自有机，自由放养和常规生产系统的商用肉鸡的调查，以了解熟肉的产量，肉成分和相对价值。
6. Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties [O] . Dong Kook Cho, Boin Lee, Hyeonbin Oh, 2020

机译：灼烧过程对Sous-Vide熟猪肉馅饼的质量特征及储存稳定性的影响
7. Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects [O] . C. Iborra-Bernad, A. Tárrega, P. García-Segovia, 2014

机译：Sous Vide熟红甘蓝的优点：结构，营养和感官方面

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

著录项

引文网络

相似文献

相关主题

期刊订阅