ShareVacuum: 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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- Date : 1995/02
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 1
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- Date : 2001/05
- Languages : English
- Source: Food Aust. - vol. 53 - n. 5
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Conditionnement sous-vide, atmosphère modifiée ...
- Author(s) : SCHLATTER S.
- Date : 1995/06
- Languages : French
- Source: Chorus - n. 20
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Minimal processing: preservation methods of the...
- Author(s) : OHLSSON T.
- Date : 1994
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 5 - n. 11
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LA CUISSON SOUS VIDE : VERS UNE TECHNOLOGIE IND...
- Author(s) : PICOCHE B.
- Date : 1989/06
- Languages : French
- Source: ADRIA Normandie, Inf. - n. 5
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