Food Control · 2000 · 102 citations · 14 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationFood ProcessingLow-temperature PreservationShelf-life AnalysisShelf-life ExtensionShelf-life ImprovementStorage Effects On QualityStorage StabilityChilled StorageFood Preservation RefrigerationFood Quality RetentionMicrobial Shelf Life ExtensionMicrobial Shelf-life AssessmentMicrobial Shelf-life Of MeatRoom-temperature StorageTemperature Effects On Storage
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Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot
J.E. Gaze, GeriR Brown, D.E. Gaskell et al. · Food Microbiology · 1989 · 111 citations
Sous Vide and Cook-Chill Processing for the food industry
J.C. Evans · Springer US · 1998 · 109 citations
Potential contribution of dry bean dietary fiber to health
Joe Hughes · Food technology · 1991 · 98 citations
FDA's concerns with sous vide processing
E.Jeffery Rhodehamel · Food technology · 1992 · 89 citations
Sous vide foods: conclusions of an ECFF Botulinum Working Party
Gwyn W. Gould · Food Control · 1999 · 87 citations