Published in
Elsevier, Innovative Food Science and Emerging Technologies, (16), p. 205-210
DOI: 10.1016/j.ifset.2012.06.001
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Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates
Journal article published in 2012 by
Liana Drummond,
Da-Wen Sun 
This paper was not found in any repository, but could be made available legally by the author.
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