id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-196	SOLETSKA, Anna; KRASOTA, Andrew	PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS	2017	7	.pdf	application/pdf	2943	121	46	Keywords: technology Sous Vide, the chicken, heat treatment, culinary readiness. A promising direction of improvement is the handling of raw materials at moderate temperatures prior to http://www.fia.usv.ro/fiajournal mailto:mariap@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 4 vacuum packing in plastic shrink-wrap, known as Sous Vide technology, which allows you to get food while maintaining weight, nutritional value increase shelf life.	cache/fens-196.pdf	txt/fens-196.txt