Cook-Chilled and Cook-Frozen Foods
Author:
Publisher
Elsevier
Reference93 articles.
1. Sous vide cooking: a review;Baldwin;Int. J. Gastronomy Food Sci.,2012
2. Aplicaciones de la tecnología sous vide en la elaboración de platos preparados cárnicos para catering;Bañón;Eurocarne,2007
3. Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres;Belis;J. Food Eng.,2015
4. Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort;Bolton;J. Appl. Microbiol.,2000
5. Thawing of cook-freeze catering packs;Brown;J. Food Eng.,2006
Cited by 4 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. Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods;Open Agriculture;2023-01-01
2. Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System;Environment-Behaviour Proceedings Journal;2022-11-20
3. Defrosted products with preserved micro- and macrostructure;Food systems;2022-10-07
4. Effects of cooking methods on the quality and safety of crayfish ( Astacus leptodactylus Eschscholtz, 1823) during chilled storage;Journal of Food Processing and Preservation;2022-07-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3