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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

فعّال (مزود البيانات قام بتقديم البيانات الوصفية السنة الماضية)
Journal Article

مقال مجلة

FDA's concerns with sous vide processing  [1992]

Rhodehamel, E.J. (Food and Drug Administration, Washington, DC);

استعراض النص الكامل

  • NOT AVAILABLE
new method of food preparation called "sous vide" (a French term literally meaning under vacuum) has generated considerable interest in the food industry. Sous vide is a process whereby foods are vacuum packaged and then cooked, chilled, and stored refrigerated. The product is subsequently reheated before consumption. The term sous vide is also used to describe the final end product. Sous vide is in a food category commonly referred to as new-generation refrigerated foods. The advantages and microbiological concerns discussed in this article are specific for sous vide foods, although many of them apply to other new-generation refrigerated foods
المجلة
Food technology (USA)
الرقم التسلسلي المعياري الدولي (ردمد) : 0015-6639

معلومات ببليوغرافية

اللغة:
English
النوع:
Journal Article
في أجريس منذ:
1993
المجلد:
46
الإصدار:
12
صفحة البداية:
73
صفحة النهاية:
76
جميع العناوين:
"FDA's concerns with sous vide processing"@eng
مسائل أخرى:
"references"
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معلومات ببليوغرافية

اللغة:
English
النوع:
Journal Article
في أجريس منذ:
1993
المجلد:
46
الإصدار:
12
صفحة البداية:
73
صفحة النهاية:
76
جميع العناوين:
"FDA's concerns with sous vide processing"@eng
مسائل أخرى:
"references"