Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints

MLA

Jackman, Patrick, et al. “Effect of Combined Vacuum Cooling and Air Blast Cooling on Processing Time and Cooling Loss of Large Cooked Beef Joints.” Journal of Food Engineering, vol. 81, no. 1, July 2007, pp. 266–71. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2006.10.026.

APA

Jackman, P., Sun, D.-W., & Zheng, L. (2007). Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints. Journal of Food Engineering, 81(1), 266–271. https://doi.org/10.1016/j.jfoodeng.2006.10.026

Chicago

Jackman, Patrick, Da-Wen Sun, and Liyun Zheng. 2007. “Effect of Combined Vacuum Cooling and Air Blast Cooling on Processing Time and Cooling Loss of Large Cooked Beef Joints.” Journal of Food Engineering 81 (1): 266–71. doi:10.1016/j.jfoodeng.2006.10.026.