Improvement of food safety design of cook-chill foods

S. Rybka-Rodgers

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)449-455
Number of pages7
JournalFood Research International
Volume34
Issue number5
Publication statusPublished - 2001

Keywords

  • Cook-chill
  • sous vide
  • food safety
  • preservation hurdles

Cite this

Rybka-Rodgers, S. / Improvement of food safety design of cook-chill foods. In: Food Research International. 2001 ; Vol. 34, No. 5. pp. 449-455.
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title = "Improvement of food safety design of cook-chill foods",
keywords = "Cook-chill, sous vide, food safety, preservation hurdles",
author = "S. Rybka-Rodgers",
year = "2001",
language = "English",
volume = "34",
pages = "449--455",
journal = "Food Research International",
issn = "0963-9969",
number = "5",

}

Rybka-Rodgers, S 2001, 'Improvement of food safety design of cook-chill foods', Food Research International, vol. 34, no. 5, pp. 449-455.

Improvement of food safety design of cook-chill foods. / Rybka-Rodgers, S.

In: Food Research International, Vol. 34, No. 5, 2001, p. 449-455.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Improvement of food safety design of cook-chill foods

AU - Rybka-Rodgers, S.

PY - 2001

Y1 - 2001

KW - Cook-chill

KW - sous vide

KW - food safety

KW - preservation hurdles

M3 - Article

VL - 34

SP - 449

EP - 455

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 5

ER -