Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes
By G. Armstrong, H. McIlveen. 2000
51 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/82d688864da5a94fabc58b2c89a2171283ef29aa
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In Animal Science and Zoology
In Food Science
In Public Health, Environmental and Occupational Health
Citations in the corpus
- Sous vide cooking: A review (2012, background): “…shelf-life of food products; when pasteurized sous vide pouches are held at below 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…”