New research issues in sous-vide cooking

By Schellekens M.  

Trends in Food Science and Technology, Vol. 7, Iss. 8, 1996-08 ,pp. : 256-262

Elsevier

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Challenge Studies with Clostridium botulinum in a Sous-Vide Spaghetti and Meat-Sauce Product

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Journal of Food Protection, Vol. 58, Iss. 3, 1995-03 ,pp. : 229-234

International Association for Food Protection

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Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

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Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 497-501

International Association for Food Protection

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Application of Nisin and Pediocin against Resistance and Germination of Bacillus Spores in Sous Vide Products

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Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 515-523

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Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin

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