Moisture Movement Characteristics and Their Effect on the Ultrastructure of Cooked Meat during Vacuum Cooling

Biosystems Engineering

Volumn 95, Issue 1, 2006, Pages 111-118

  Jin, T X ^a   Zhu, H M ^b   Xu, L ^b  

^a ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; EVAPORATION; MOISTURE; TISSUE; TRANSMISSION ELECTRON MICROSCOPY; VACUUM APPLICATIONS;

EBULLITION; EVAPORATION RATE; MUSCULAR TISSUE; VACUUM COOLING;

MEATS;

EID: 33746891554     PISSN: 15375110     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biosystemseng.2006.06.004     Document Type: Article

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