ShareCHANGES 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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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chemical property; Pork; Peroxide; Freezing
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- Date : 1991
- Languages : English
- Source: J. agric. Food Chem. - vol. 39 - n. 2
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- Author(s) : WANOUS M. P., OLSON D. G., KRAFT A. A.
- Date : 1989
- Languages : English
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Physico-chemical and processing quality of porc...
- Author(s) : SAKATA R., OSHIDA T., MORITA H., NAGATA Y.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 2
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CHILLING AFTER SLAUGHTER AND QUALITY OF PORK.
- Author(s) : HONIKEL K. O.
- Date : 1986/12
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 39 - n. 12
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