Sous vide processing: a viable approach for the assurance of microbial food safety-Reference-Cited by-同舟云学术

Sous vide processing: a viable approach for the assurance of microbial food safety

Published:2022-03-14 Issue:9 Volume:102 Page:3503-3512
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Onyeaka Helen¹^ORCID,Nwabor Ozioma²,Jang Siwon¹,Obileke KeChrist³,Hart Abarasi⁴,Anumudu Christian¹,Miri Taghi¹

Affiliation:

1. School of Chemical Engineering University of Birmingham Edgbaston UK

2. Natural Products Research Center of Excellence, Division of Biological Science, Faculty of Science Prince of Songkla University Hat Yai Songkhla Thailand

3. Renewable and Sustainable Energy University of Fort Hare Alice Eastern Cape South Africa

4. Department of Chemical and Biological Engineering The University of Sheffield Sheffield UK

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11836

Reference90 articles.

1. New research issues in sous-vide cooking

2. Sous vide cooking: A review

3. The Safety and Quality of Sous Vide Food

4. Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

5. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

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