Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes - ScienceDirect
A Practical Guide to Sous Vide Cooking
A Practical Guide to Sous Vide Cooking
PDF) The Sous Vide Method: An Annotated Bibliography | Philip G Creed - Academia.edu
Sous-vide cooking: Effects on seafood quality and combination with other hurdles - ScienceDirect
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
Foods | Free Full-Text | Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
A Practical Guide to Sous Vide Cooking
Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods. FINAL PROJECT REPORT (B13006) JU
PDF) The Sous Vide Method: An Annotated Bibliography
PDF) The Safety and Quality of Sous Vide Food
PDF) Sensory and nutritional aspects of sous vide processed foods
PDF) Sous vide processing: a viable approach for the assurance of microbial food safety
PDF) Sous Vide Cooking: A Review
Sous vide cooking: A review - ScienceDirect
PDF) Sensory and nutritional aspects of sous vide processed foods
A Practical Guide to Sous Vide Cooking
Sous vide cooking: A review – topic of research paper in Agriculture, forestry, and fisheries. Download scholarly article PDF and read for free on CyberLeninka open science hub.
Sous-vide cooking: Effects on seafood quality and combination with other hurdles - ScienceDirect
PDF) Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
Case Study: Sous vide
A Practical Guide to Sous Vide Cooking
AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Case Study: Sous vide
