Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization

Poultry Science

Volumn 83, Issue 8, 2004, Pages 1456-1461

  Mangalassary, S ^a   Dawson, P L ^a   Rieck, J ^a   Han, I Y ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Bologna; Final surface temperature; In package pasteurization; Meat thickness; Surface heating rate

Indexed keywords

ANIMALIA; BOS TAURUS; GALLUS GALLUS; SUS SCROFA;

EID: 4444342182     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.8.1456     Document Type: Article

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