1. Proceedings of the First European Sous Vide Symposium,1993
2. Sous Vide Cooking: State of the Art;Schellekens,1996
3. Delaying Toxigenesis of Clostridium botulinum by Sodium Lactate in Sous Vide Products;Meng,1994
4. Challenge Studies with Clostridium botulinum in a Sous-vide Spaghetti and Meat-sauce Product;Simpson,1995