Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Article

Abstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking

Palabras claves:

Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-vide

Autores:

Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.

Fuentes:

scopus