Improvement of food safety design of cook-chill foods

Rybka-Rodgers, S. (2001) Improvement of food safety design of cook-chill foods Food Research International, 34 (5). pp. 449-455. ISSN 0963-9969

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Item Type: Journal article
Uncontrolled Keywords: Cook-chill; sous vide; food safety; preservation hurdles
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D640 Food and Beverages for the Consumer
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D630 Food and Beverage Production
DOI (a stable link to the resource): 10.1016/S0963-9969(01)00062-X
Faculties: Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 22 Nov 2007
Last Modified: 18 Jun 2010 11:33
URI: http://eprints.brighton.ac.uk/id/eprint/2834

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