Sous Vide: Cooking Under Vacuum
PROCESSING
About the Author
References
Baldwin, D. 2011. International Journal of Gastronomy and Food Science. 1:15–30.
Iborra-Bernad, C. et al. 2015. “Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.” J. Food Sci. 80(8): E1725–E1734.
Thompson, A. 2015. CNET News. Nov. 21.
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