Spray-chilling system in the initial cooling process of swine half carcasses

Author:

dos Santos Alessandra Pereira,Caldara Fabiana Ribeiro,Fernandes Alexandre Rodrigo Mendes,de Castro Burbarelli Maria Fernanda,de Souza Eberhart Bruna,Valentim Jean Kaique,de Lima Almeida Paz Ibiara Correia,Garcia Rodrigo Garófallo,Odakura Agnês Markiy

Funder

Universidade Federal da Grande Dourados

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Avaliação da carcaça. Londrina: Midiograf (2ed.), p. 120;Bridi,2009

4. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage;Cagdas;Journal of Food Science and Technology,2015

5. Carcass characteristics and qualitative attributes of pork from immunocastrated animals;Caldara;Asian-Australasian Journal of Animal Sciences,2013

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