A Study of the Sensory Characteristics of Food produced by the Sous Vide System
- Author
- Philip G. Creed
- Language
- English
- Year
- 1998
- Page
- 170
- ISBN
- 0-7514-0433-0,1-85899-005-X
- File Type
- pdf
- File Size
- 8.6 MiB
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