An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products

Food Control

Volumn 11, Issue 6, 2000, Pages 471-476

  Nyati, Hilda ^a  

^a BINDURA UNIVERSITY OF SCIENCE EDUCATION   (Zimbabwe)

Author keywords

Microbial safety; Sous vide; Vacuum packaging

Indexed keywords

BACILLUS CEREUS; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; GALLUS GALLUS; LISTERIA MONOCYTOGENES; PSEUDOMONAS; SALMONELLA;

EID: 0034363935     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(00)00013-X     Document Type: Article

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