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

By Simpson M. V.   Smith J. P.   Dodds K.   Ramaswamy H. S.   Blanchfield B.   Simpson B. K.  

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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2nd European Symposium on Sous Vide

By Gorris L.G.M.  

Trends in Food Science and Technology, Vol. 7, Iss. 9, 1996-09 ,pp. : 303-306

Elsevier

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Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

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Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 860-865

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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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