Sous‐vide Cooking and its Application to Cook‐chill – What Does the Future Hold?
- 1 January 1989
- journal article
- Published by Emerald Publishing in International Journal of Contemporary Hospitality Management
- Vol. 1 (1)
- https://doi.org/10.1108/eum0000000001660
Abstract
Sous-vide Cooking and its Application to Cook-chill – What Does the Future Hold?Keywords
This publication has 9 references indexed in Scilit:
- A pilot study on the use of sous-vide vacuum cooking as a production system for high quality foods in cateringInternational Journal of Hospitality Management, 1988
- The effects of packaging on the growth of naturally occurring microflora in cooked, chilled foods used in the catering industryFood Microbiology, 1987
- A Review of Effects of Carbon Dioxide on Microbial Growth and Food QualityJournal of Food Protection, 1985
- Effect of Different Packaging Treatments on Microbiological and Sensory Evaluation of Precooked Beef RoastsJournal of Food Protection, 1984
- Factors contributing to outbreaks of food poisoning in England and Wales 1970–1979Epidemiology and Infection, 1982
- HACCP Models for Quality Control of Entree Production in Foodservice SystemsJournal of Food Protection, 1977
- FLAVOR CHANGES IN REHEATED CHICKENJournal of Food Science, 1972
- Development of rancidity during short-time storage of cooked poultry meatJournal of Agricultural and Food Chemistry, 1970
- Sweden's Nacka Hospital Food System Centralizes Preparation and DistributionCornell Hospitality Quarterly, 1966