Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

Effects of modified atmosphere packing over the shelf life of sous vide from captive pirarucu (Arapaima gigas)

(2017) Enrique José Gregorio Pino Hernández et al.   Innovative Food Science & Emerging Technologies

Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation

(2016) Chongtham Baru Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

(2014) Mar Roldán et al.   MEAT SCIENCE

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C

(2012) SUHENDAN MOL et al.   JOURNAL OF FOOD QUALITY

Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

(2011) Christiane Pakula et al.   MEAT SCIENCE

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

(2010) P. Díaz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C)

(2009) Robinson Jeya Shakila et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

(2008) Pedro Díaz et al.   MEAT SCIENCE