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Evaluation of Sous-Vide Technology in Gastronomy
(Skyfox Publishing Group, 2018-03-30)
Sous vide is cooked under control by applying a certain temperature (65-96 oC) / time after vacuuming in the package of the food which is formed alone or with other auxiliary products (sauce-spices) and stored under cold ...
Analysis of food safety and cold chain knowledge of logistics students
(Journal of Human Sciences, 2018)
This study was planned and conducted in order to examine the knowledge, attitudes, and behaviors of university students in the logistics department reading about the food safety and cold chain. The study was conducted on ...