Vacuum cooling for the food industry—a review of recent research advances-Reference-Cited by-同舟云学术

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Vacuum cooling for the food industry—a review of recent research advances

Published:2004-12 Issue:12 Volume:15 Page:555-568
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zheng Liyun,Sun Da-Wen

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference60 articles.

1. Modulated vacuum cooling and vacuum treatment of bakery products;Acker;Getreide Mehl und Brot,1977

2. Rapid vacuum cooling;Anon;Food Processing Industry,1981

3. Guidelines for the hygienic manufacture of chilled foods;Anon,1996

4. Effect of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef;Boles;Meat Science,1997

5. Modulated vacuum cooling for bakery products;Bradshaw;Bakery Digest,1976

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