Work

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Year: 2004

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2004.10.005

Authors: Morten Sivertsvik, Jens Stoumann Jensen

Institution: Stiftelsen Norconserv

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2019298641

FWCI: 3.271

Cites: 33

Cited by: 44

Related to: 10