Dogruyol, Hande; Mol, Suhendan; Cosansu, Serap
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2020)
Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food is contaminated with pathogens such as Listeria monocytogenes. In this study, thermal inactivation of L. monocytogenes in sous-vide ...