Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

Published 2014 View Full Article

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Title
Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 77-85
Publisher
Elsevier BV
Online
2014-05-02
DOI
10.1016/j.lwt.2014.04.035

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