Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

E-ISSN： 1541-4337|14|6|785-795

ISSN： 1541-4337

Source： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Vol.14, Iss.6, 2015-11, pp. : 785-795

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