Sous-vide cooking: Effects on seafood quality and combination with other hurdles - ScienceDirect
Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Ne
A Practical Guide to Sous Vide Cooking
SUSSLE & the 10 Day Rule for Shelf Life - Chilled Food Association
Sous vide cooking: A review - ScienceDirect
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
PDF) Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Ne
Sous vide cooking: A review – topic of research paper in Agriculture, forestry, and fisheries. Download scholarly article PDF and read for free on CyberLeninka open science hub.
Case Study: Sous vide
Foods | Free Full-Text | Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
PDF) Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
A Practical Guide to Sous Vide Cooking
PDF) Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability | Guillermo Neira - Academia.edu
Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes - ScienceDirect
Sous vide cooking: A review - ScienceDirect
A Practical Guide to Sous Vide Cooking
PDF) The Safety and Quality of Sous Vide Food
Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic <italic toggle='yes'>Clostridium
PDF) Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
Case Study: Sous vide
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
A Practical Guide to Sous Vide Cooking
PDF) The Sous Vide Method: An Annotated Bibliography | Philip G Creed - Academia.edu
PDF) Sensory and nutritional aspects of sous vide processed foods
AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Sous vide cooking: A review - ScienceDirect
