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CHANGE IN THE QUALITY OF POULTRY MEAT AFTER MECHANICAL BONING FOR STORAGE.

[In Russian. / En russe.]

Author(s) : GONOCKIJ V. A., ZUKOVA I. V., CERNOVA G. G.

Type of article: Periodical article

Summary

STUDY RESULTS OF THE EFFECT OF THE THERMAL CONDITION OF POULTRY CARCASSES AFTER BONING AND CURING ON QUALITATIVE CHARACTERISTICS DURING STORAGE. THE MAXIMUM POSSIBLE STORAGE LIFE AFTERMECHANICAL BONING OF CHILLED OR SUPERCHILLED POULTRY CARCASSES WAS DETERMINED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-1412
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 6
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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