Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling

LWT

Volumn 33, Issue 1, 2000, Pages 21-29

  McDonald, Karl ^a   Sun, Da Wen ^a   Kenny, Tony ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Vacuum cooling; air blast cooling; water immersion cooling; slow air cooling; beef

Indexed keywords

EID: 0346108296     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0603     Document Type: Article

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