Process design data for prok chilling-Reference-Cited by-同舟云学术

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Process design data for prok chilling

Published:1992-01 Issue:5 Volume:15 Page:281-289
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Brown T,James S.J

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference24 articles.

1. CEC Directive 64/433/EEC (amended 83/90/EEC and 85/323/ EEC)

2. Energy consumption and weight loss in pig chilling;Gigiel,1984

3. Energy usage and weight loss in beef and pork chilling;Collett,1986

4. A national survey of the weight loss in pig carcasses between slaughter and 24 hours post-mortem;Kempster;Meat Sci,1981

5. The chilling of beef carcasses;Bailey,1976

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat marketing | cold chain;Encyclopedia of Meat Sciences;2024

2. Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123;Journal of Animal Science;2019-04-15

3. Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model;Journal of Food Process Engineering;2019-03-29

4. Optimizing the microbial shelf life of fresh beef;Ensuring safety and quality in the production of beef Volume 1;2017-06-09

5. Growth of spoilage bacteria during storage and transport of meat;EFSA Journal;2016-06

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