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Publications by Hafize Fidan

Low-Temperature Cooking Method "Sous Vide" in the Restaurant Industry: A Review

Food Science and Applied Biotechnology

English

Integration in the Food Canning Industry – Key Element for the Competitiveness of the Industry

Knowledge International Journal

English

Related publications

Economical High-Temperature Water Bath Control and Monitoring With a Sous Vide Cooking Device

Journal of Chemical Education

English

Validation of the Quality and Microbiological Risk of Meat Cooked With the Vacuum-Pack Cooking Method (Sous-Vide)

Japan Journal of Food Engineering

Manufacturing Engineering

English

O Sistema Sous Vide

English

Vitamines Et Stérilisation Sous Vide

English

Managing Customer Satisfaction in the Restaurant Industry: A Word From Managers

Economic Themes

English

The Future of Distribution Management in the Restaurant Industry

Journal of Revenue and Pricing Management

International Management

English

Performing Restaurant Kitchen Employment : Law, Actor-Networks and Cooking

English

Retrospective Analysis of Restaurant Industry Establishments

Visnyk of the Lviv University. Series Geography

English

2016 - A Year in Review for Restaurant Firms

Journal of Hospitality Financial Management

Hospitality Management

English