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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.

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Journal Article

期刊文章

FDA's concerns with sous vide processing  [1992]

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

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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
来自期刊
Food technology (USA)
ISSN : 0015-6639

书目信息

语言:
English
类型:
Journal Article
自何时收录于AGRIS:
1993
卷:
46
期:
12
起始页:
73
结束页:
76
所有题名:
"FDA's concerns with sous vide processing"@eng
其它:
"references"
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书目信息

语言:
English
类型:
Journal Article
自何时收录于AGRIS:
1993
卷:
46
期:
12
起始页:
73
结束页:
76
所有题名:
"FDA's concerns with sous vide processing"@eng
其它:
"references"