Rodgers, S. (2003) Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions Food Australia, 55 (3). pp. 80-101. ISSN 1032-5298Full text not available from this repository.
Long shelf life cook-chill foods are 'unprotected' by any preservation hurdles except refrigeration. Potential risks include the possibility of botulism and additional preservation factors are needed. Protective cultures stand out amongst other preservation methods owing to their natural image and temperature sensitive inhibition. A protocol for applications of this biopreservation method is described.
|Item Type:||Journal article|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||13 Apr 2015 13:27|
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