Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling-Reference-Cited by-同舟云学术

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Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling

Published:2006-10 Issue:8 Volume:41 Page:938-945
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Cheng Qiaofen,Sun Da-Wen

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01148.x/fullpdf

Reference25 articles.

1. Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methods

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