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.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chemical property; Pork; Peroxide; Freezing
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- Formats : PDF
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