SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Fofanova | Theory and practice of meat processing

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About the Author

Tatyana S. Fofanova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

candidate of technical sciences, senior research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

109316, Moscow, Talalikhina str., 26
Tel.: +7-495-676-61-01

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For citation: Fofanova T.S. SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY. Theory and practice of meat processing. 2018;3(1):59-68. https://doi.org/10.21323/2414-438X-2018-3-1-59-68

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)