Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

E-ISSN： 1365-2621|50|9|2066-2073

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.9, 2015-09, pp. : 2066-2073

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Vacuum cooling for the fruit and vegetable industry

By Rennie Timothy J

Stewart Postharvest Review, Vol. 2, Iss. 1, 2006-02 ,pp. : 1-6

Stewart Postharvest Solutions

Access to resources Recommend Favorite

Rapid and non‐invasive evaluation of pork meat quality during storage via impedance measurement

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 8, 2015-08 ,pp. : 1718-1725

John Wiley & Sons Inc

Access to resources Recommend Favorite

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

JOURNAL OF THE WORLD AQUACULTURE SOCIETY, Vol. 46, Iss. 5, 2015-10 ,pp. : 475-489

John Wiley & Sons Inc

Access to resources Recommend Favorite

Quality Evaluation of Vacuum Microwave‐Dried Immature Vegetable Soybean (Glycine Max [L.] Merr.)

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 5, 2015-10 ,pp. : 337-346

John Wiley & Sons Inc

Access to resources Recommend Favorite

Prescriptive approach to food safety in meat products

By Johnson Robin

Outlook on Agriculture, Vol. 33, Iss. 3, 2004-09 ,pp. : 151-155

IP Publishing Ltd

Access to resources Recommend Favorite