Sous Vide
Sous Vide Foods: conclusions of an ECFF Botulinum Working Party.
This document reviews the basis of safety factors in the production of sous vide products, focusing on the control of psychrotrophic Clostridium botulinum.
NB: reprint from Food Control paper
| Price: |
£10.00 |
| Postage and packing: |
£1.00 |
| Total: |
£11.00 |
Add to Basket
