Hasani, Endrit (2023) Effect of one-step and two-step sous vide treatments on quality and storage stability of chicken breast. PhD thesis, Magyar Agrár- és Élettudományi Egyetem. DOI: 10.54598/003740.
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| Item Type: | Thesis |
|---|---|
| Subjects: | T Technology > T Technology (General) |
| Depositing User: | Phd repozitórium Admin |
| Date Deposited: | 22 Nov 2024 09:26 |
| Last Modified: | 29 Oct 2025 08:11 |
| Official URL: | https://doi.org/10.54598/003740 |
| ['eprint_fieldname_mtmt_pub_id' not defined]: | 36405228 |
| URI: | https://phd.mater.uni-mate.hu/id/eprint/401 |
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