Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C)-Reference-Cited by-同舟云学术

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Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C)

Published:2009-11 Issue:11 Volume:44 Page:2120-2126
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Jeya Shakila Robinson,Jeyasekaran Geevaretnam,Vijayakumar Arumugam,Sukumar Durairaj

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02047.x/fullpdf

Reference58 articles.

1. Sous vide: What’s all the excitement about?;Baird;Food Technology,1990

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF);Innovative Food Science & Emerging Technologies;2023-10

2. Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks;PLOS ONE;2023-03-29

3. Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR;Foods;2023-01-28

4. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09

5. The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish ( Astacus leptodactylus Esch., 1823);Journal of Food Processing and Preservation;2022-07-21

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