Article Versions Notes

Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods. 2020; 9(11):1537. https://doi.org/10.3390/foods9111537

Zavadlav, Sandra, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, and Predrag Putnik. 2020. "Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products" Foods 9, no. 11: 1537. https://doi.org/10.3390/foods9111537

Zavadlav, S., Blažić, M., Van de Velde, F., Vignatti, C., Fenoglio, C., Piagentini, A. M., Pirovani, M. E., Perotti, C. M., Bursać Kovačević, D., & Putnik, P. (2020). Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods, 9(11), 1537. https://doi.org/10.3390/foods9111537