Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology
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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 physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storageImmersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the ArtTemperature Distribution Pattern of Brassica chinensis during Vacuum Cooling
P2860
Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology
description
article
@en
im März 2014 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в березні 2014
@uk
name
Optimisation of immersion vacu ...... g response surface methodology
@en
Optimisation of immersion vacu ...... g response surface methodology
@nl
type
label
Optimisation of immersion vacu ...... g response surface methodology
@en
Optimisation of immersion vacu ...... g response surface methodology
@nl
prefLabel
Optimisation of immersion vacu ...... g response surface methodology
@en
Optimisation of immersion vacu ...... g response surface methodology
@nl
P2860
P356
P1476
Optimisation of immersion vacu ...... g response surface methodology
@en
P2860
P304
P356
10.1111/IJFS.12494
P577
2014-03-03T00:00:00Z