Modelling of cooking-cooling processes for meat and poultry products

International Journal of Food Science and Technology

Volumn 43, Issue 4, 2008, Pages 673-684

  Marcotte, Michèle ^a   Chen, Cuiren R ^c   Grabowski, Stefan ^a   Ramaswamy, Hosahalli S ^b   Piette, Jean Paul Gabriel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c CAMPBELL SOUP COMPANY   (United States)

Author keywords

Cooking cooling modelling; Core temperature; Meat processing; Pasteurization; Poultry processing; Process deviations

Indexed keywords

EID: 40549130649     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01508.x     Document Type: Article

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