机译:在单个容器中对鸡胸肉进行集成烹饪和真空冷却
Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, 88040-900 Florianopolis - SC, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, 88040-900 Florianopolis - SC, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, 88040-900 Florianopolis - SC, Brazil;
cooking; cooling; vacuum; integration; processes; meat;
机译:在同一容器中集成土豆的烹饪和真空冷却的可能性
机译:在同一个船舶中的烹饪和真空冷却的整合
机译:堆叠排列的鸡胸肉真空和空气冷却动力学
机译:鸡胸肉烹饪过程的实验与二维数值模拟
机译:含淀粉腌料对烤鸡胸肉的烹饪产量和品质特性的影响
机译:堆积成排的鸡胸肉的真空和空冷动力学
机译:减少在真空冷却下煮熟的鸡胸脯肉的重量减轻的替代加工策略
机译:冻干鸡的评价:烹调和剔骨方法对成本和质量的影响