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


See other articles in this issue (1)
See the source