Effects of chilling hot boned meat with solid carbon dioxide-Reference-Cited by-同舟云学术

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Effects of chilling hot boned meat with solid carbon dioxide

Published:2007-06-28 Issue:5 Volume:20 Page:615-622
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GIGIEL A. J.,SWAIN M. V. L.,JAMES S. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01820.x/fullpdf

Reference13 articles.

1. The effect of carbon bioxide on the colour changes on the bloom of lean meat;Brooks;Journal of the Society of Chemical Industry, Jan.,1933

2. Chilling hot boned meat with solid carbon dioxide;Gigiel;International Journal of Refrigeration,1985

3. The influence of carbon dioxide on the rate of multiplication of certain bacterias as judged by viable counts;Haines;Transactions of the Society of Chemical Industry,1933

4. The ultra rapid chilling of pork;James;Meat Science,1983

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1. New Mechanisms for Cryogenic Solid-Gas Sublimation Refrigeration;Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies;2015

2. A review study of solid–gas sublimation flow for refrigeration: From basic mechanism to applications;International Journal of Refrigeration;2014-04

3. Carcass chilling;Improving the Safety of Fresh Meat;2005

4. Primary chilling of red meat;Meat Refrigeration;2002

5. Drip production in meat refrigeration;Meat Refrigeration;2002

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