Abstract
This paper presents a review of material presented at the Third European Symposium on Sous-vide held in March 1999 at the Catholic University in Leuven, Belgium, which the author attended.
| Original language | English |
|---|---|
| Pages (from-to) | 451-453 |
| Number of pages | 3 |
| Journal | Food Australia |
| Volume | 53 |
| Issue number | 5 |
| Publication status | Published - 2000 |