EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAM
QIAOFEN CHENG, DA-WEN SUNVolume:
30
Year:
2007
Language:
english
Pages:
23
DOI:
10.1111/j.1745-4530.2007.00089.x
File:
PDF, 198 KB
english, 2007