Process design data for beef chilling
- 1 January 1989
- journal article
- research article
- Published by Elsevier in International Journal of Refrigeration
- Vol. 12 (1) , 42-49
- https://doi.org/10.1016/0140-7007(89)90010-8
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Effects of chilling hot boned meat with solid carbon dioxideInternational Journal of Food Science & Technology, 1985
- Changes in the colour and opacity of meatFood Chemistry, 1982
- Rapid Chilling of Beef Carcasses Utilizing Ammonia and Cryogenic Systems: Effects on Shrink and TendernessJournal of Animal Science, 1974
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966