A Study of the Sensory Characteristics of\ud Food produced by the Sous Vide system: the measure of pleasure.
Creed, Philip G.;
Subject: fsd | psy
mesheuropmc: digestive, oral, and skin physiology
Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both \ud food safety and sensory characteristics. The sous vide process was developed to produce food on a large scal... View more
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