Sous vide cooking: A review - ScienceDirect
Sous vide cooking: A review - ScienceDirect
PDF) Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
A Practical Guide to Sous Vide Cooking
Sous-vide cooking: Effects on seafood quality and combination with other hurdles - ScienceDirect
PDF) The Safety and Quality of Sous Vide Food
PDF) Sensory and nutritional aspects of sous vide processed foods
A Practical Guide to Sous Vide Cooking
A Practical Guide to Sous Vide Cooking
PDF) Sous Vide Cooking: A Review
PDF) Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability | Guillermo Neira - Academia.edu
PDF) Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
Sous vide cooking: A review - ScienceDirect
A Practical Guide to Sous Vide Cooking
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic <italic toggle='yes'>Clostridium
Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Ne
PDF) Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin
PDF) The Sous Vide Method: An Annotated Bibliography | Philip G Creed - Academia.edu
A Practical Guide to Sous Vide Cooking
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard. | Semantic Scholar
Case Study: Sous vide
