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Pressure and Temperature During Vacuum Treatment of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
290-Kilogram Stirred-Curd Cheddar Cheese Blocks Vacuum Treatment Temperature Pressure
2008/3/18
Pressure and temperature during vacuum treatment at 8.0 kPa of absolute pressure were determined at the center and sides of 290-kg blocks of stirred-curd Cheddar cheese in stainless steel hoops that h...