Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size.
about
Vacuum cooling of meat products: current state-of-the-art research advances.Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the ArtModelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methodsOptimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodologySafety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype
P2860
Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@en
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@nl
type
label
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@en
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@nl
prefLabel
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@en
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@nl
P1433
P1476
Immersion vacuum cooling of co ...... ons regarding beef joint size.
@en
P304
P356
10.1016/J.MEATSCI.2008.03.014
P577
2008-03-19T00:00:00Z