MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE
- Author
- SEBASTIA, C1 ; SORIANO, J. M2 ; IRANZO, M3 ; RICO, H3
[1] Laboratory of Clinical Analysis Pasaje Dr. Bartual Moret 1, 46010 Valencia, Spain
[2] Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
[3] Laboratory of Microbiology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n, 46100 Burjassot Valencia, Spain - Source
Journal of food processing and preservation. 2010, Vol 34, Num 6, pp 964-974, 11 p ; ref : 1 p.3/4
- CODEN
- JFPPDL
- ISSN
- 0145-8892
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment cuit Conservation aliment Contrôle microbiologique Durée conservation
- Keyword (en)
- Cooked food Food preservation Microbiological testing Shelf life
- Keyword (es)
- Alimento cocido Conservación alimento Control microbiológico Tiempo conservación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23650741
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4549.2009.00430.x 
https://dx.doi.org/10.1111/j.1745-4549.2009.00430.x
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