Coşansu, S. and Kıymetli, Özlem 2016. Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables. Turkish Journal of Agriculture - Food Science and Technology. 4, 11 (Nov. 2016), 919–925. DOI:https://doi.org/10.24925/turjaf.v4i11.919-925.727.