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- W48932224 abstract "Sous vide (SV) is the process to cook raw food materials and ingredients inside heat-stable vacuumized pouches. This method to cook was introduced by Georges Pralus, in 1974 and it has attracted considerable commercial and research interests and has been used in catering industry from 90's. Cook-vide (CV) are the process to use continuous vacuum technique to cook foods. In order to study this new cook method, a vacuum cooking system was developed and patented at Polytechnic University of Valencia. The aim of this work was to compare the effects of three different cooking methods, i.e. SV, CV and traditional technique, on vegetables (asparagus, carrots, potatoes and mushrooms) and beef meat (m. pectoralis)." @default.
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- W48932224 date "2007-01-01" @default.
- W48932224 modified "2023-09-23" @default.
- W48932224 title "Desarrollo y aplicación de la cocción en vacío continuo en restauración" @default.
- W48932224 hasPublicationYear "2007" @default.
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