Pasteurization effect to quality of salad with meat in mayonnaise.

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Quantitative Microbiology, Microbial Ecology, Environmental Microbiology +5

FDA's concerns with sous vide processing

E.Jeffery Rhodehamel · Food technology · 1992 · 89 citations

Food Packaging, Food Preservation, Sous Vide Foods +17

The sensory quality of chicken and potato products prepared using cook–chill and <i>sous vide</i> methods

Ivor J Church, A. L. Parsons · International Journal of Food Science & Technology · 2000 · 79 citations

Nutrition, Food Packaging, Food Analysis +23

Shelf-life and Microbiological Profiler of Chicken Wing Products Following Sous vide Treatment

Sheng‐Zhe Wang, M. H. Chang ., T.C. Chen . · International Journal of Poultry Science · 2004 · 60 citations · Full text

Shelf Life, Food Packaging, Food Preservation +19

Safety evaluation of sous vide-processed ready meals

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