The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration

Author:

Díaz Pedro,Garrido María Dolores,Bañón Sancho

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes;Armstrong;Food Quality and Preference,2000

2. Bañón, S., Nieto, G., & Díaz, P. (2007). Aplicaciones de la tecnología sous vide en la elaboración de platos preparados cárnicos para catering. Eurocarne.

3. Bacterial spoilage of meat and cured meat products;Borch;International Journal of Food Microbiology,1996

4. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods;Church;International Journal of Food Science and Technology,2000

5. Sensory and nutritional aspects for sous vide processed foods;Creed,1998

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