Sous-vide cooking

Examining the safety of duck breast prepared the sous vide method

Digital Document

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Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy

Digital Document

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Impact of overcrowding sous vide water baths on the thermal process of pork loins

Digital Document

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The effects of cold pork loins on the pasteurization temperature in sous vide cooking

Digital Document

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Sous vide salmon pasteurization temperature

Digital Document

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Assessment of sous vide knowledge and inspection/cooking practices

Digital Document

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Sous vide chicken pasteurization temperatures

Digital Document

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Sous-vide cooking