Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast.

Foods · 2023 · PMC10047949 · PMID 36981140

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an increasing trendno p-value reported

01312 counts of the sous-vide-cooked chicken breasts had an increasing trend during 21 days of mild chilled storage at 10 °C ( Table 4 ).

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