Heat and mass transfer in chilling and storage of meat-Reference-Cited by-同舟云学术

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Heat and mass transfer in chilling and storage of meat

Published:1990-01 Issue:2 Volume:12 Page:95-115
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Daudin J.D.,Swain M.V.L.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Air drying of biological particles;Bimbenet,1984

2. The economics of modern beef chilling systems;Bowater,1986

3. Calcul des cinétiques de séchage par l'air chaud des produits biologiques;Daudin;Sci. Alim.,1983

4. Calculation of water activity on the surface of hot boned muscles during chilling;Daudin,1986

5. Predicting weight loss from unwrapped chilled meat in retail dispays;Fulton,1987

Cited by 33 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

1. Heat and Mass Transfer during Bread Freezing;Advances in Heat Transfer Unit Operations;2016-08-29

2. Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing Plant;Journal of Food Protection;2016-04-01

3. The Optimization of Volumetric Displacement Can Uniformize the Temperature Distribution of Heated Ham during a Vacuum Cooling Process;Food Science and Technology Research;2014

4. Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review;Food Engineering Reviews;2013-02-26

5. Estimation of Heat and Mass Transfer Coefficients During Air-Freezing of Cucumber;International Journal of Food Properties;2012-03

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