The chill chain “from carcass to consumer”
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
1. Extended shelf-life of unrefrigerated prerigor cooked meat
2. Effects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors
3. Immersion chilling of hot cut, vacuum packed pork primals
4. Process design data for prok chilling
5. Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat Joints
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