Comparison of textural changes of dry peas in sous vide cook-chill and traditional cook-chill systems

Journal of Food Engineering

Volumn 43, Issue 3, 2000, Pages 141-146

  Xie, G ^a  

^a LEEDS METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; FOOD PRODUCTS; HEAT TREATMENT; MATHEMATICAL MODELS; MOISTURE; REACTION KINETICS; TEXTURES; VACUUM TECHNOLOGY; WATER;

SOUS VIDE COOK-CHILL (SVCC) SYSTEMS;

FOOD PROCESSING;

EID: 0033895625     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00142-9     Document Type: Article

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