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Publications by Naomi ISHIWATARI

Validation of the Quality and Microbiological Risk of Meat Cooked With the Vacuum-Pack Cooking Method (Sous-Vide)

Japan Journal of Food Engineering

Manufacturing Engineering

English

Related publications

Low-Temperature Cooking Method "Sous Vide" in the Restaurant Industry: A Review

Food Science and Applied Biotechnology

English

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Journal of Food Protection

English

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Journal of Limnology and Freshwater Fisheries Research

English

Economical High-Temperature Water Bath Control and Monitoring With a Sous Vide Cooking Device

Journal of Chemical Education

English

Physicochemical Properties of Pork Loin Marinated in Kefir, Yoghurt or Buttermilk and Cooked Sous Vide [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria

English

Microbiological Quality of Red Meat Pieces

Eurasian Journal of Veterinary Sciences

English

Microbiological Quality of Organic Chicken Meat

Kocatepe Veterinary Journal

English

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

O Sistema Sous Vide

English