ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
6
views
0
references
Top references
cited by
8
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
3,307
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes
Author(s):
Gillian A Armstrong
,
Heather McIlveen
Publication date
Created:
September 2000
Publication date
(Print):
September 2000
Journal:
Food Quality and Preference
Publisher:
Elsevier BV
Read this article at
ScienceOpen
Publisher
Review
Review article
Invite someone to review
Cite as...
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Renewable Energy - Storage
Author and article information
Journal
Title:
Food Quality and Preference
Abbreviated Title:
Food Quality and Preference
Publisher:
Elsevier BV
ISSN (Print):
09503293
Publication date Created:
September 2000
Publication date (Print):
September 2000
Volume
: 11
Issue
: 5
Pages
: 377-385
Article
DOI:
10.1016/S0950-3293(00)00011-2
SO-VID:
819cb926-25df-499a-8a60-ce48dbc8684a
Copyright ©
© 2000
License:
https://www.elsevier.com/tdm/userlicense/1.0/
History
Data availability:
Comments
Comment on this article
Sign in to comment
scite_
Similar content
3,307
The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken
Authors:
Yi-qun Cheng
,
Di Wang
,
Cheng-jun Zhang
…
Yield maximization in sous vide cooked beef (Semitendinosus muscle)
Authors:
F Moraes
,
N. RODRIGUES
Sous vide style cooking practices linked to
Salmonella
Enteritidis illnesses
Authors:
Lorraine McIntyre
,
Virginia Jorgenson
,
Mark Ritson
See all similar
Cited by
7
Sous vide cooking: A review
Authors:
Douglas E. Baldwin
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
Authors:
Inmaculada R. Gomez
,
Rasmi Janardhanan
,
Francisco Ibáñez
…
Physicochemical and sensory properties of
sous vide
meat and meat analog products marinated and cooked at different temperature-time combinations
Authors:
Inmaculada Gómez
,
Francisco C. Ibañez
,
María José Beriain
See all cited by