Effect of rapid and conventional cooling methods on the quality of cooked ham joints
- 3 August 2000
- journal article
- Published by Elsevier in Meat Science
- Vol. 56 (3) , 271-277
- https://doi.org/10.1016/s0309-1740(00)00052-8
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The chill chain “from carcass to consumer”Meat Science, 1996
- Influence of Packaging Treatments on the Keeping Quality of ‘Salinas’ LettuceLwt - Food Science and Technology, 1996
- Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat JointsInternational Journal of Food Science & Technology, 1990
- Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and YieldJournal of Food Science, 1990