An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products
By H. Nyati. 2000
101 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/0488461b137abe316e215ff8155f8bc068ee3b29
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In Animal Science and Zoology
In Biotechnology
In Food Science
Citations in the corpus
- Sous vide cooking: A review (2012, background): “That’s because L. monocytogenes is the most heat resistant non-spore forming pathogen and can grow at refrigerator temperatures (Nyati, 2000b; Rybka-Rodgers, 2001).”