Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
By E. González-Fandos, A. Villarino-Rodrı́guez, M. C. García-Linares, M. García-Arias, M. C. García-Fernández. 2005
158 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Biotechnology
View Paper: https://www.semanticscholar.org/paper/276416d03b2d5cd3b22b4eb5480d1ca6d2955c67
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In Animal Science and Zoology
In Biotechnology
Citations in the corpus
- Sous vide cooking: A review (2012, background): “…3.3◦C/38◦F, they remain safe and palatable for three to four weeks (Armstrong and McIlveen, 2000; Betts and Gaze, 1995; Church, 1998; Creed, 1995; González-Fandos et al., 2004, 2005; Hansen et al., 1995; Mossel and Struijk, 1991; Nyati, 2000a; Peck, 1997; Peck and Stringer, 2005;…”