sous vide
Selected indexed studies
- Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. (Foods, 2020) [PMID:33113877]
- Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. (Foods, 2023) [PMID:37628109]
- Sous vide processing: a viable approach for the assurance of microbial food safety. (J Sci Food Agric, 2022) [PMID:35218028]
_Worker-drafted node — pending editorial review._
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Sources
- Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. (2020) pubmed
- Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. (2023) pubmed
- Sous vide processing: a viable approach for the assurance of microbial food safety. (2022) pubmed
- Advances and Drawbacks of Sous-Vide Technique-A Critical Review. (2024) pubmed
- Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times. (2022) pubmed
- Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham. (2023) pubmed
- Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats. (2024) pubmed
- Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets. (2023) pubmed
- Effect of the Sous-Vide Method on the Quality of Vegetables-A Review. (2026) pubmed
- A novel cooking technique for seafood: Sous vide. (2026) pubmed