Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
Author:
Affiliation:
1. College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
Funder
Meat Processing Key Laboratory of Sichuan
Publisher
Wiley
Subject
Food Science
Reference62 articles.
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3. Effects of cooling methods on quality of cooked chicken meat balls;Cao;Food Ind,2014
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