Quality Evaluation of Sous-Vide and Traditional methods in Jam Production

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dc.contributor.advisorProkisch, József
dc.contributor.authorOkoma, Jessica Fumnanya
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2018-04-19T08:28:55Z
dc.date.available2018-04-19T08:28:55Z
dc.date.created2018-04-19
dc.description.abstractSous Vide Technology is making a big comeback in the food industry as people make it a point of duty to eat healthier and cleaner. It is a contemporary cooking development which was invented in France and contrasts as of traditional culinary approaches largely due to two factors: recently harvested food is vacuum-sealed in high temperature-stable, food approved useable plastic bags usually pouch-like (i.e. in an anaerobic environment and without contact of the food with the water cooking), and the foodstuff is heated using exactly temperature controlled heatinghu_HU
dc.description.courseInstitute Of Food Science, Food safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent37hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/249801
dc.language.isoenhu_HU
dc.subjectJam Productionhu_HU
dc.subjectFood Safetyhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleQuality Evaluation of Sous-Vide and Traditional methods in Jam Productionhu_HU
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Hallgatói dolgozatok (MÉK)