Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

Published 2013 View Full Article

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Title
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 2, Pages 451-460
Publisher
Elsevier BV
Online
2013-12-25
DOI
10.1016/j.lwt.2013.12.027

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