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Volumn 95, Issue 2, 2013, Pages 425-432

Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams

Author keywords

Immersion vacuum cooling; Pork ham; Pressure reduction rate; Water initial temperature

Indexed keywords

CHEMICAL COMPOSITIONS; DIFFERENT PRESSURES; INITIAL TEMPERATURES; PHYSICOCHEMICAL PROPERTY; PORK HAM; PRESSURE REDUCTION; PROCESSING PARAMETERS; VACUUM COOLING;

EID: 84878809414     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.057     Document Type: Article
Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.