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Philip Creed
Philip Creed
Formerly Bournemouth University, UK
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Title
Cited by
Cited by
Year
Principles and applications of sous vide processed foods
PG Creed, W Reeve
Ghazala, S. ed., Sous Vide and Cook-Chill Processing for the Food Industry …, 1998
166*1998
The sensory and nutritional quality of 'sous vide' foods
PG Creed
Food Control 6 (1), 45-52, 1995
1101995
The potential of foodservice systems for satisfying consumer needs
PG Creed
Innovative Food Science & Emerging Technologies 2 (3), 219-227, 2001
972001
Sensory and nutritional aspects of sous vide processed foods
PG Creed
Sous Vide and Cook–Chill Processing for the Food Industry, 57-88, 1998
951998
Heat transfer during the freezing of liver in a plate freezer
PG Creed, SJ James
Journal of Food Science 50 (2), 285-288, 1985
481985
Effect of cooking method and variety on the sensory quality of rice
DG Crowhurst, PG Creed
Food Service Technology 1 (3), 133-140, 2001
462001
Air thawing of beef quarters
SJ James, PG Creed, TA Roberts
Journal of the Science of Food and Agriculture 28 (12), 1109-1119, 1977
231977
'The quality experience' in the food service industry
BJ Pierson, WG Reeve, PG Creed
Food quality and preference 6 (3), 209-213, 1995
211995
Predicting thawing time of frozen boneless beef blocks
PG Creed, SJ James
International Journal of Refrigeration 4 (6), 355-358, 1981
181981
Sous vide-an overview of the process
PG Creed
Ready meals: the revolution in convenience, 2000
162000
The determination of freezing time of boxed meat blocks
SJ James, C PG, C Bailey
161978
The freezing times of liver in a vertical plate freezer
PG Creed, SJ James
Progress in Refrigeration Science and Technology, Proceedings of the XVI …, 1983
151983
Quality and Safety of Frozen Ready Meals
PG Creed
Handbook of Frozen Food Processing and Packaging., 459-479, 2006
132006
A comparison of the acceptability to student consumers of three food products retailed at three ‘quality’levels
T Mann, WG Reeve, PG Creed
Food Service Technology 2 (1), 13-18, 2002
132002
A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure.
PG Creed
Bournemouth University, 1998
131998
Effect of air speed, temperature and carcass weight on the cooling rates and weight losses of goat carcasses
A Gigiel, PG Creed
International journal of refrigeration 10 (5), 305-306, 1987
131987
Chilling and freezing of prepared consumer foods
PG Creed
Advances in food refrigeration, 422-455, 2001
122001
Sensory and nutritional aspects of sous vide processed foods.[w:] Ghazala S.(red.): Sous Vide and Cook-Chill Processing for the Food Industry
PG Creed
Aspen Publishers, Inc 57, 84, 1998
101998
A survey of commercial meat block freezing in the United Kingdom and Eire
PG Creed, SJ James
International Journal of Refrigeration 4 (6), 348-354, 1981
91981
Predicting thawing time of frozen beef fore and hindquarters
SJ James, PG Creed
International Journal of Refrigeration 3 (4), 237-240, 1980
91980
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Articles 1–20