ShareSous-vide processing: a critical evaluation.
Author(s) : BETTS G.
Type of article: Book chapter
Summary
The article examines the effects of the process on the growth and thermoresistance of Clostridium botulinum. HACCP design application and recommendations for the improving quality in vacuum-processed products.
Details
- Original title: Sous-vide processing: a critical evaluation.
- Record ID : 1995-2928
- Languages: English
- Source: In: Minimal Process. Foods, Finl. TRC - 47-68; 40 ref.
- Publication date: 1994
Links
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