✦ LIBER ✦

Thermal process simulations for sous vide processing of fish and meat foods

✍ Scribed by S. Ghazala; H.S. Ramaswamy; J.P. Smith; M.V. Simpson

Book ID: 116169036
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 682 KB
Volume: 28
Category: Article
ISSN: 0963-9969
DOI: 10.1016/0963-9969(95)90794-b

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermal Process Simulations for Sous Vid

Thermal Process Simulations for Sous Vide Processing of Foods

✍ Ghazala, S.; Ramaswamy, H.S.; Smith, J.P.; Simpson, M.V. 📂 Article 📅 1991 🏛 Elsevier ⚖ 353 KB

MICROBIOLOGICAL AND NUTRITIONAL QUALITY

MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF SOUS VIDE OR TRADITIONALLY PROCESSED FISH: INFLUENCE OF FAT CONTENT

✍ M.C. GARCÍA-LINARES; E. GONZALEZ-FANDOS; M.C. GARCÍA-FERNÁNDEZ; M.T. GARCÍA-ARIA 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 397 KB

THERMAL PROCESS SIMULATION FOR ASEPTIC P

THERMAL PROCESS SIMULATION FOR ASEPTIC PROCESSING OF FOODS CONTAINING DISCRETE PARTICULATE MATTER

✍ J. E. MANSON; J. F. CULLEN 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 692 KB

MICROBIOLOGICAL EVALUATION OF GROUND POR

MICROBIOLOGICAL EVALUATION OF GROUND PORK PREPARED AND STORED USING THE SOUS VIDE METHOD OF FOOD PROCESSING

✍ PATRICIA OLLINGER-SNYDER; M. EILEEN MATTHEWS; NAN UNKLESBAY 📂 Article 📅 1995 🏛 John Wiley and Sons ⚖ 656 KB

Design and testing of small scale fish m

Design and testing of small scale fish meat bone separator useful for fish processing

✍ Ali Muhammed, M.; Manjunatha, N.; Murthy, K. Venkatesh; Bhaskar, N. 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 441 KB

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || Ozone Processing of Fluid Foods

✍ Patil, S. 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 493 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r