An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products-Reference-Cited by-同舟云学术

An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products

Published:2000-12 Issue:6 Volume:11 Page:471-476
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Nyati Hilda

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Adams, C. E. (1991). Applying HACCP to sous vide products. Food Technology, April, 148–151

2. Anon AQIS. (1992). Australian Quarantine and Inspection Service. Code of Hygienic Practise for Heat-treated Refrigerated Foods Packaged for Extended Shelf-life

3. Cook-chill catering;Armstrong;Environmental Health,1968

4. Baird, B. (1990). Sous vide – what's all the excitement about? Food Technology, November, 92–96

5. Betts, G. D. (1992). The microbiological safety of sous vide processing. Campden Food and Drink Research Association Technical manual No. 39

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