The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption
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- Berill Takacs & Aiduan Borrion, 2020. "The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review," Sustainability, MDPI, vol. 12(9), pages 1-31, April.
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Keywords
chicken meat; sous-vide; chemical composition; microbiological quality; energy consumption;All these keywords.
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