Experimental study of vacuum cooling of cooked beef in soup
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F03%3A00007681" target="_blank" >RIV/00027022:_____/03:00007681 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Experimental study of vacuum cooling of cooked beef in soup
Original language description
The vacuum cooling of cooked beef was experimentally studied. The time-temperatures, time-pressure and mass loses have been measured to predict whether the time of cooling is a meat size dependent parameter. In study was find a method to minimise the mass
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Engineering
ISSN
0260-8774
e-ISSN
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Volume of the periodical
59
Issue of the periodical within the volume
2-3
Country of publishing house
US - UNITED STATES
Number of pages
5
Pages from-to
105-110
UT code for WoS article
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EID of the result in the Scopus database
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