The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods
By I. Church, Anthony L. Parsons. 2000
83 citations recorded by the source corpus.
Subfields: Food Science, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/0a46a162209a17c0416f66fcd2d24711b836c032
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In Food Science
In Mechanics of Materials
Citations in the corpus
- Sous vide cooking: A review (2012, background): “the risk of recontamination during storage; it inhibits off-flavors from oxidation and prevents evaporative losses of flavor volatiles and moisture during cooking (Church and Parsons, 2000); and reduces aerobic bacterial growth — this results in especially flavorful and nutritious food (Church, 1998”