In 1974 , Goussault worked on a study that was presented on the sous vide cooking of beef shoulder at an international frozen-foods conference in Strasbourg , France .
France /location/location/contains Strasbourg
IN CD , NNP VBD IN DT NN WDT VBD VBN IN DT JJ NN NN IN NN NN IN DT JJ NNS NN IN NNP , NNP .
France
LOCATION
Strasbourg
LOCATION
/location/location/contains