ShareA METHOD OF TESTING THE REDOX POTENTIAL OF MECHANICALLY HOT BONED MEAT.
[In Polish. / En polonais.]
Author(s) : KOLOZYN-KRAJEWSKA D.
Type of article: Article
Summary
THE POTENTIOMETRIC METHOD IS A SIMPLE METHOD USING PLATIN AND CALOMEL REFERENCE ELECTRODES TO MEASURE MEAT REDOX POTENTIAL AND IT HAS BEEN CHECKED ON FRESH AND FROZEN MEAT AND ALSO CURING MIXTURES AND THEIR COMPONENTS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1989-0610
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 6
- Publication date: 1988/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Measurement; Meat; Chilling; Hot boning; Freezing
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