EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAM

✍ Scribed by QIAOFEN CHENG; DA-WEN SUN

• Book ID: 111339084
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 198 KB
• Volume: 30
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.2007.00089.x