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THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS Cover

THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 17 (2013): Issue 2 (December 2013)
By: ,  ,   and    
Open Access
|Dec 2013
References

References

  1. 1. Rodionova N.S., Popov E.S., Де-Соуза Л.Д.К. (2012) The study on the effect of pre-hydration on the thermal processing of rice for special nutrition. Storage and processing of agricultural. 3, 25 - 27.
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  2. 2. Rodionova N.S., Popov E.S., Де-Соуза Л.Д.К. (2012) Investigation of the parameters of innovative low-temperature hydrothermal treatment of semifinished vegetables. Herald of the Voronezh State University of Engineering Technology. 4, 10-12.
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  3. 3. Bakhtina T.I., Popov E.S., Rodionova N.S. (2012) Low-Temperature Processing of Rice, Fish, and Vegetables in Vacuum-Sealed Plastic Pouches. Materials of international conference “IFT & FoodExpo”, Las- Vegas, USA.
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DOI: https://doi.org/10.2478/aucft-2013-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 47 - 52
Published on: Dec 31, 2013
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
animal raw materials,
semi-finished product,
vacuum packaging,
heat and humidity treatment,
Sous-Vide treatment
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2013 Natalia Sergeevna Rodionova, Evgeniy Sergeevich Popov, Adriana Birca, Liviu Gaceо, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons License.

Volume 17 (2013): Issue 2 (December 2013)