IMPROVING THE QUALITY OF PORK HAM BY PULSED VACUUM COOLING IN WATER
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2006.00052.x/fullpdf
Reference30 articles.
1. Use of vacuum impregnation in food salting process
2. Effect of rapid and conventional cooling methods on the quality of cooked ham joints
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