Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
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Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages under Different Storage Conditions.Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging.Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage.Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storageEvaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage
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Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2015
@uk
name
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@en
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@nl
type
label
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@en
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@nl
prefLabel
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@en
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@nl
P2860
P356
P1476
Immersion Vacuum-Cooling as a ...... s and Current State-of-the Art
@en
P2093
Chao-Hui Feng
P2860
P304
P356
10.1111/1541-4337.12157
P577
2015-08-21T00:00:00Z