Sous vide lamb shank modelling and process improvement
The optimum production is important for the manufacture companies as it allows the optimistic using of capital and ensures the competitiveness of product in market. This thesis explores the options to optimise the existing sous vide lamb shank process, and subsequently, the product quality. The ther...
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Others |
| Published: |
Auckland University of Technology,
2011-09-28T02:32:32Z.
|
| Subjects: | |
| Online Access: | Get fulltext |