Ohmic cooking of processed meats: Energy evaluation and food safety considerations

Canadian Biosystems Engineering / Le Genie des biosystems au Canada

Volumn 47, Issue , 2005, Pages

  De Halleux, D ^a   Piette, G ^b   Buteau, M L ^b   Dostie, M ^c  

^a UNIVERSITÉ LAVAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c HYDRO QUÉBEC   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIONS; SMOKE;

OHMIC COOKING; PASTEURIZATION; SMOKING METHODS;

MEATS;

EID: 29544442447     PISSN: 14929058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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