The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods

International Journal of Food Science and Technology

Volumn 35, Issue 2, 2000, Pages 155-162

  Church, Ivor J ^a   Parsons, Anthony L ^a  

^a LEEDS METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Chilled foods; Pasteurization; Shelf life; Vacuum packaging

Indexed keywords

EID: 0034386020     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00361.x     Document Type: Article

References (18)

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