![Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/31b0c1edb6381a78c825ab5d1ab18c4bb1833cb4/3-Table1-1.png)
Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar
![I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide](https://preview.redd.it/mr7g7c7mnsd41.jpg?width=640&crop=smart&auto=webp&s=99589ff457e592621b0e14b32215dc5310527613)
I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :) : r/sousvide
![Table 3 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar Table 3 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/31b0c1edb6381a78c825ab5d1ab18c4bb1833cb4/6-Table3-1.png)
Table 3 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar
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![Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/31b0c1edb6381a78c825ab5d1ab18c4bb1833cb4/8-Table4-1.png)
Table 1 from The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach | Semantic Scholar
![Sous Vide Nötkött Laxen, Krydda, Gör Grön På Trätabellöverkant Som in Arkivfoto - Bild av lunch, gourmet: 115741140 Sous Vide Nötkött Laxen, Krydda, Gör Grön På Trätabellöverkant Som in Arkivfoto - Bild av lunch, gourmet: 115741140](https://thumbs.dreamstime.com/z/sous-vide-n%C3%B6tk%C3%B6tt-laxen-krydda-g%C3%B6r-gr%C3%B6n-p%C3%A5-tr%C3%A4tabell%C3%B6verkant-som-115741140.jpg)