Author:
Schmidt F. C.,Silva A. C. C.,Zanoelo E.,Laurindo J. B.
Publisher
Springer Science and Business Media LLC
Reference37 articles.
1. AOAC (2000) Official methods of analysis, 7th edn. Association of Official Analytical Chemists, Washington, DC
2. APHA (2001) Compendium of methods for the microbiological examination of foods, 4th edn. American Public Health Association, Washington, DC
3. Burfoot D, Self KP, Wilkins TJ, James SJ (1990) Effect of cooking andcooling method on the processing times, mass losses and bacterial condition of large meat joints. Int J Food Sci Tech 25:657–667.
https://doi.org/10.1111/j.1365-2621.1990.tb01127.x
4. Cheng QF, Sun D-W (2006) Feasibility assessment of vacuum cooling of cooked pork ham with water compared with that without water and with air blast cooling. Int J Food Sci Tech 41:938–945.
https://doi.org/10.1111/j.1745-4530.2006.00052.x
5. Dawson PL, Mangalassary S, Sheldon BW (2006) Thermal processing of poultry products. In: Thermal food processing: new technologies and quality issues. CRC/Taylor & Francis, Boca Raton, pp 640
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献