Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters
- 30 April 1996
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 28 (1) , 55-84
- https://doi.org/10.1016/0260-8774(95)00028-3
Abstract
No abstract availableKeywords
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