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CHANGES IN CHEMICAL INDICES OF PORK MEAT FROZEN BY MEANS OF LIQUID NITROGEN AND BY A BLAST METHOD.

[In Polish. / En polonais.]

Author(s) : NIEDZIELSKI Z.

Type of article: Article

Summary

DISCUSSION OF INVESTIGATIONS CARRIED OUT INTO CHANGES OF CHEMICAL INDICES IN FROZEN PORK MEAT. CHEMICAL ESTIMATION OF PEROXIDE CONTENTS IN FAT.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1983-1836
  • Languages: Polish
  • Source: Chlodnictwo - vol. 17 - n. 9
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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