Formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling

Journal of Food Engineering

Volumn 47, Issue 3, 2001, Pages 175-183

  McDonald, Karl ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; DENSITY (SPECIFIC GRAVITY); MOISTURE; POROSITY; SHRINKAGE; VACUUM APPLICATIONS;

APPARENT DENSITY; BEEF PRODUCTS; TRUE DENSITY; VACUUM COOLING;

FOOD PRODUCTS;

EID: 0035254665     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00111-4     Document Type: Article

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