ShareDevelopment of a sous-vide packaging process for Korean seasoned beef.
Author(s) : JANG J. D., LEE D. S.
Type of article: Article
Details
- Original title: Development of a sous-vide packaging process for Korean seasoned beef.
- Record ID : 2005-0859
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 3
- Publication date: 2005/03
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Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Pasteurization; Sensory analysis; Slice; Beef; Process; Cold storage; Packaging; Cooking; Storage life
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- Date : 2005/01
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 1
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Assessment of the effectiveness of antimicrobia...
- Author(s) : JOFRÉ A., AYMERICH T., GARRIGA M.
- Date : 2008/06
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 6
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Effect of gas packaging conditions on thawed Th...
- Author(s) : MUELA E., ALONSO V., MORAGO P., et al.
- Date : 2014/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 46
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Prediction of the allowable storage life of fro...
- Author(s) : PRITYKINA N. A., SEMENOV B. N.
- Date : 2005
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
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Effet du stockage au froid et du mode de cuisso...
- Author(s) : GUILLAND J. C., KOKKIDIS M. J., RIVERA M. A.
- Date : 1992/08
- Languages : French
- Source: Cah. Nutr. Diét. - vol. 27 - n. 4
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