Vacuum: the challenge of temperatures.
Sous-vide : le défi des températures.
Author(s) : LEROY C.
Type of article: Article
Summary
The risk of biological contamination of vacuum-cooked food was evaluated. Influence of thermophysical properties of packaging material and storage conditions on quality control of foods.
Details
- Original title: Sous-vide : le défi des températures.
- Record ID : 1994-2925
- Languages: French
- Source: RIA (Paris) - n. 509
- Publication date: 1993
Links
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Indexing
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Themes:
Chilling of foodstuffs;
Packaging - Keywords: Food; Microbiology; Vacuum; Quality; Packaging; Cooking
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Review: sous vide cook-chill technology.
- Author(s) : CHURCH I. J., PARSONS A. L.
- Date : 1993/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
View record
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Equipment considerations for sous vide cooking.
- Author(s) : BAERDEMAEKER J. de, NICOLAI B. M.
- Date : 1995/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 4
View record
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VAC-PACK/MODIFIED ATMOSPHERE PACKAGING FOCUS FD...
- Author(s) : MORRIS C. E.
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 10
View record
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PACKAGING WARM MEAT IN PROTECTING GAS ATMOSPHERE.
- Author(s) : STEINHAUSER L.
- Date : 1987
- Languages : Czech
- Source: Prum. Potravin - vol. 38 - n. 12
View record
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HYGIENE DEVELOPMENTS IN TEMPERATURE-CONTROLLED ...
- Author(s) : GUISE B.
- Date : 1990/11
- Languages : English
- Source: Frozen chill. Foods - vol. 44 - n. 11
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