Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 938-945

  Cheng, Qiaofen ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast cooling; Cooked meat; Cooling time; Immersion vacuum cooling; Mass loss; Pork ham; Quality; Vacuum cooling; Weight loss

Indexed keywords

EID: 33645662616     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01148.x     Document Type: Article

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