Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods
Version of Record online: 2 AUG 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 94, Issue 4, pages 656–665, 15 March 2014
How to Cite
Renna, M., Gonnella, M., Giannino, D. and Santamaria, P. (2014), Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods. J. Sci. Food Agric., 94: 656–665. doi: 10.1002/jsfa.6302
- Issue online: 11 FEB 2014
- Version of Record online: 2 AUG 2013
- Accepted manuscript online: 11 JUL 2013 10:47AM EST
- Manuscript Accepted: 11 JUL 2013
- Manuscript Revised: 2 JUL 2013
- Manuscript Received: 23 APR 2013
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