Microbiological quality of sous vide cook-chill preserved food at different shelf life

Journal of Food Processing and Preservation

Volumn 34, Issue 6, 2010, Pages 964-974

  Sebastia C ^a   Soriano, J M ^b   Iranzo, M ^b   Rico, H ^b  

^a Laboratory of Clinical Analysis   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM PERFRINGENS; ENTEROCOCCUS SPP; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL QUALITY; PANTOEA AGGLOMERANS; PORK LOIN; SALMONELLA SPP; SEA BREAM; SHELF LIFE; STAPHYLOCOCCUS AUREUS; STORAGE LIFE; TOTAL PLATE COUNT; TRACEABILITY SYSTEMS;

ENZYME INHIBITION; ESCHERICHIA COLI; MEATS;

FOOD SAFETY;

ARCHOSARGUS RHOMBOIDALIS; BRASSICA OLERACEA VAR. ITALICA; CLOSTRIDIUM PERFRINGENS; DAUCUS CAROTA; ENTEROCOCCUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PANTOEA AGGLOMERANS; REXEA SOLANDRI; SALMONELLA; SOLANUM TUBEROSUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; SUIDAE;

EID: 78650038857     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00430.x     Document Type: Article

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