Насонова, В.В. Изменение белковых компонентов и минеральных веществ под действием тепловой обработки / В.В. Насонова, Е.К. Туниева, А.А. Мотовилина, Е.В. Милеенкова // Мясная индустрия. – 2020. – № 6. – С. 10-15.
Nasonova, V.V. Izmeneniye belkovykh komponentov i mineral'nykh veshchestv pod deystviyem teplovoy obrabotki [Changes in protein components and mineral substances under the influence of heat treatment] / V.V. Nasonova, Ye.K. Tuniyeva, A.A. Motovilina, Ye.V. Mileyenkova // Myasnaya industriya. – 2020. – № 6. – Р. 10-15.
Ismail, I. Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times / I. Ismail, Y-H. Hwang, A. Bakhsh, S-J. Lee et al. // Meat Science. – 2022. – V. 188. – Р. 108787.
Kathuria, D. Sous vide, a culinary technique for improving quality of food products: A review / D. Kathuria, A-K. Dhiman, S. Attri // Trends in Food Science & Technology. – 2022. – V. 119. – P. 57-68.
Dominguez-Hernandez, E. Low-temperature long-time cooking of meat: Eating guality and underlying mechanisms / E. Dominguez-Hernandez, A. Salaseviciene, P. Ertbjerg // Meat Science. – 2018. – V. 143. – Р. 104-113.
Becker, A. Low temperature cooking of pork meat-Physicochemical and sensory aspects / А. Becker, А. Boulaaba, Р. Sylvia, С. Carsten Krischek, G. Klein // Meat Science. – 2016. – V. 118. – P. 82-88.
Adriana Gámbaro, А. Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts / A. Gámbaro, L.A. Panizzolo et al. // International Journal of Gastronomy and Food Science. – 2023. – V. 32. – Р. 100701.
Gil, M. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat / M. Gil, M. Rudy, R. Stanisławczyk, P. Duma-Kocan // Molecules. – 2022. – V. 27 (21). – Р. 7307.
Jiang, S. Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork / S. Jiang, D. Xue, Z. Zhang, K. Shan et al. // Food Chemistry. – 2022. – V. 375. – Р. 131683.
Sánchez del Pulgar, J. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time / J. Sánchez del Pulgar, A. Gázquez, J. Ruiz-Carrascal // Meat Sciene. – 2012. – V. 90 (3). – P. 828-835.
Mancini, R.A. Meat color. Improving the sensory and nutritional quality of fresh meat / R.A. Mancini // Woodhead Publishing Ltd, Cambridge, 2009. – P. 89-110.
Dominguez-Hernandez, E. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms / Е. Dominguez-Hernandez, А. Salaseviciene, Р. Ertbjerg // Meat Science. – 2018. – V. 143. – P. 104-113.
Nyam, K.L. Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat / K.L. Nyam, K.M. Goh, S.Q. Chan, C.P. Tan, L.Z. Cheong // Journal of Food Composition and Analysis. – 2023. – V. 115. – Р. 105010.
Королева, Е.И. Исследование процесса приготовления филе куриного по технологии sous-vide (су-вид) / Е.И. Королева, А.М. Давыдов, Е.Н. Никулина, А.А. Дерканосова // Вестник Воронежского государственного университета инженерных технологий. – 2021. – № 83 (2). – С. 29-34.
Koroleva, Ye.I. Issledovaniye protsessa prigotovleniya file kurinogo po tekhnologii sous-vide (sous-vide) [Study of the process of cooking chicken fillet using sous-vide technology (sous-vide)] / Ye.I. Koroleva, A.M. Davydov, Ye.N. Nikulina, A.A. Derkanosova // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologiy. – 2021. – № 83 (2). – Р. 29-34.
Nyati, H. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products / H. Nyati // Food Control. – 2000. – V. 11 (6). – P. 471-476.
Zavadlav, S. Sous-vide as a technique for preparing healthy and high-quality vegetable and seafood products / S. Zavadlav, M. Blažić, F. Van de Velde, C. Vignatti et al. // Food. – 2020. – V. 9 (11). – Р. 1537.
Stringer, S.C. Predicting bacterial behaviour in sous vide food / S.C. Stringer, A. Metris // International Journal of Gastronomy and Food Science. – 2018. – V. 13. – P. 117-128.
Gouveia, A.R. The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage / A. R. Gouveia, M. Alves, J.A. Silva, C. Saraiva // Procedia Food Science. – 2016. – V. 7. – P. 173-176.
Ferigolo, L.P. Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment / L.P. Ferigolo, S.O. Elias, D. Carmo da Silva, et al. // International Journal of Gastronomy and Food Science. – 2021. – V. 25. – Р. 100366.
Vaudagna, S. Sous vide cooked beef muscles: Effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability / S. Vaudagna, G. Sanchez, M.S. Neira, E.M. Insani, A.B. et al. // International Journal of Food Science and Technology. – 2002. – V. 37. – P. 425-441.
Wang, S.H. Shelf-life and microbiological profiler of chicken wing products following sous vide treatment / S.H. Wang, M.H. Chang, T.C. Chen // International Journal of Poultry Science. – 2004. – V. 3 (5). – P. 326-332.
Jang, J.D. Development of a sous-vide packaging process for Korean seasoned beef / J.D. Jang, D.S. Lee // Food Control. – 2005. – V. 16 (3). – P. 285-291.
Hansen, T.B. Storage characteristics of sous vide cooked roast beef / T.B. Hansen, S. Knochel, D. Juncher & G. Bertelsen // Journal of Food Science and Technology. – 1995. – V. 30. – P. 365-378.
Simpson, M.V. Storage studies on a sous vide spaghetti and meat sauce product / M.V. Simpson, J.P. Smith, B.K. Simpson, H. Ramaswamy & K.L. Dodds // Food Microbiology. – 1994. – V. 11. – P. 5-14.
Bertelsen, G. Oxidative stability and sensory quality of sous vide cooked products / G. Bertelsen, D. Juncher // In Proceedings of the Second European Symposium on Sous Vide (Leuven: Alma Sous Vide Competence Centre). – Leuven, 1996. – P. 133-145.
Shamsuzzaman, K. Microbiological and other characteristics of chicken breast meat following electron-beam and sous vide treatments / K. Shamsuzzaman, N. Chuaqui-Offermanns, L. Lucht, T. McDougall, J. Borsa // Journal of Food Protection. – 1992. – V. 55 (7). – P. 528-533.
Light, N. A pilot study on the use of sous vide vacuum cooking as a production system for high quality foods in catering / N. Light, P. Hudson, R. Williams, J. Barrett, J. Schafheitle // International Journal of Hospitality Managagement. – 1988. – V. 7. – P. 21-27.
Armstrong, G.A. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes / G.A. Armstrong, H. McIlveen // Food Quality and Preference. – 2000. – V. 11 (5). – P. 377-385.