Mcdonald, K., Sun, D. and Kenny, T. (2001) The Effect of Injection Level on the Quality of a Rapid Vacuum Cooled Cooked Beef Product. Journal of Food Engineering, 47, 139-147. - References

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Mcdonald, K., Sun, D. and Kenny, T. (2001) The Effect of Injection Level on the Quality of a Rapid Vacuum Cooled Cooked Beef Product. Journal of Food Engineering, 47, 139-147.
http://dx.doi.org/10.1016/S0260-8774(00)00110-2

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