Perspectives for the application of the sous-vide cooking in the development of products for public catering

Potravinarstvo Slovak Journal of Food Sciences (2022) - Comments
doi: 10.5219/1719 issn: 1337-0960

Sayat Berdigaliuly, Lyazzat Baybolova, Nataliia Davydenko, Talgat Kulazhanov, Yernur Kulazhanov, Jozef Čapla, Peter Zajác