1. An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling. (12th August 2018) Authors: Guo, Zhi‐Yu; Song, Xiao‐Yan; Song, Zuo; Liu, Bao‐Lin Journal: International journal of food science & technology Issue: Volume 53:Number 12(2018) Page Start: 2748 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life. Issue 5 (28th March 2020) Authors: Song, Xiao‐yan; Song, Zuo; Liu, Baolin; Guo, Zhi‐yu; Luan, Yuchen Journal: Food science & nutrition Issue: Volume 8:Issue 5(2020) Page Start: 2223 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. Issue 2 (16th January 2022) Authors: Song, Xiaoyan; Luan, Yuchen; Wang, Yao; Song, Zuo; Liu, Baolin Journal: Journal of food processing and preservation Issue: Volume 46:Issue 2(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗