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
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Themes:
Packaging;
Meat and meat products - Keywords: Vinegar; Pasteurization; Vacuum; Beef; Alcohol; Sauce; Meat product; Cold storage; Packaging
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