Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

Naveena, B M

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages. [electronic resource] - Food science and technology international = Ciencia y tecnologia de los alimentos internacional Jan 2017 - 75-85 p. digital

Publication Type: Journal Article

1532-1738

10.1177/1082013216658580 doi


Animals
Chickens--microbiology
Color
Consumer Behavior
Cooking--methods
Enterobacteriaceae--isolation & purification
Food Analysis
Food Contamination--analysis
Food Microbiology
Food Packaging
Food Quality
Food Storage
Humans
Hydrogen-Ion Concentration
Meat Products--analysis
Poultry--microbiology
Taste
Vacuum