Author:
Gouveia Ana Rita,Alves Márcio,Silva José António,Saraiva Cristina
Reference16 articles.
1. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods;Huang;Food Control,2013
2. Adaptative response of Listeria monocytogenes to heat and its impact on food safety;Sergelidis;Food Control,2009
3. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products;Nyati;Food Control,2000
4. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beef;Hansen;International Journal of Food Microbiology,2001
5. Sous vide cooking: A review;Baldwin;Internacional Jornal of Gastronomy and Food Science,2012