ShareHurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging.
Author(s) : JANG J. D., SEO G. H., LYU E. S., et al.
Type of article: Article
Details
- Original title: Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging.
- Record ID : 2006-1327
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 3
- Publication date: 2006/03
Links
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Vinegar; Pasteurization; Vacuum; Beef; Alcohol; Sauce; Meat product; Cold storage; Packaging
-
Post-packaging pasteurization reduces Clostridi...
- Author(s) : COOKSEY K., KLEIN B. P., MCKEITH F. K., BLASCHEK H. P.
- Date : 1993/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
View record
-
Changes in colour of vacuum packed fresh pork m...
- Author(s) : DARABA A.
- Date : 2005
- Languages : English
- Source: An. Univ. Galati, Fasc. VI - vol. 23
View record
-
Antimicrobials in the formulation to control Li...
- Author(s) : BEDIE G. K., SAMELIS J., SOFOS J. N., et al.
- Date : 2001/12
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 12
View record
-
Behaviour of Campylobacter jejuni during the ma...
- Author(s) : YEH C. H., CHOU C. C.
- Date : 1994
- Languages : English
- Source: Food Microbiol. - vol. 11 - n. 6
View record
-
Preservation of vacuum-packaged pork liver pâté...
- Author(s) : MOORE J. E., MADDEN R. H.
- Date : 1997/07
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 7
View record