| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2451832 | Meat Science | 2007 | 8 Pages |
Abstract
Air temperatures were raised by humidification by between 1 and 2 °C and this was reflected in similarly raised product temperatures. Temperatures of air leaving the evaporator indicated that this was due to icing of the evaporator in the periods leading up to defrosts.
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Authors
Tim Brown, Janet E.L. Corry, Judith A. Evans,