ShareApplication of an enzymic method for the differentiation of fresh and frozen-thawed pork meat for the manufacturing of dry cured knuckles of ham.
Aplicación de un método enzimático para diferenciar brazuelos de cerdo frescos y descongelados destinados a la elaboración de lacón gallego.
Details
- Original title: Aplicación de un método enzimático para diferenciar brazuelos de cerdo frescos y descongelados destinados a la elaboración de lacón gallego.
- Record ID : 2003-2448
- Languages: Spanish
- Source: Acta Alimentaria - vol. 39 - n. 339
- Publication date: 2002/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat; Fresh produce; Frozen food; Pork; Enzyme; Detection
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Differentiation between fresh and frozen-thawed...
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- Date : 2001/09
- Languages : English
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- Author(s) : VANDERLINDE P. B., SHAY B., MURRAY J.
- Date : 1999/04
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 4
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Untersuchungen zum Begriff "Frisch" bei frische...
- Author(s) : PICHNER R., RÖDEL W., FREUDENREICH P., GAREIS M.
- Date : 1997/12
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 36 - n. 138
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Chromatographic fingerprints supported by artif...
- Author(s) : GORSKA-HORCZYCZAK E., HORCZYCZAK M., GUZEK D., et al.
- Date : 2017/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 73
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Application of Vis–NIR hyperspectral imaging in...
- Author(s) : MA J., PU H., SUN D. W., et al.
- Date : 2015/02
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 50
- Formats : PDF
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