Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

Author： Armstrong G.A.   McIlveen H.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.11, Iss.5, 2000-09, pp. : 377-385

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The sensory and nutritional quality of 'sous vide' foods

By Creed P.G.  

Food Control, Vol. 6, Iss. 1, 1995-01 ,pp. : 45-52

Elsevier

Access to resources Recommend Favorite

Thermal process simulations for sous vide processing of fish and meat foods

By Ghazala S.   Ramaswamy H.S.   Smith J.P.   Simpson M.V.  

Food Research International, Vol. 28, Iss. 2, 1995-01 ,pp. : 117-122

Elsevier

Access to resources Recommend Favorite

Sensory aspects of consumer choices for meat and meat products

By Resurreccion A.V.A.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 11-20

Elsevier

Access to resources Recommend Favorite

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

By Nyati H.  

Food Control, Vol. 11, Iss. 6, 2000-12 ,pp. : 471-476

Elsevier

Access to resources Recommend Favorite

Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)

By Jonsall A.   Johansson L.   Lundstrom K.  

Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 371-376

Elsevier

Access to resources Recommend Favorite