Effects of combined water cooking-vacuum cooling with water on processing time, mass loss and quality of large pork ham

Journal of Food Process Engineering

Volumn 30, Issue 1, 2007, Pages 51-73

  Cheng, Qiaofen ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; FOOD PROCESSING; FOOD PRODUCTS; QUALITY CONTROL; VACUUM APPLICATIONS; WATER;

CATERING SYSTEM; COOK-CHILL SYSTEM; PORK HAM; VACUUM COOLING;

MEATS;

EID: 33846574204     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00089.x     Document Type: Article

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