Share

CHANGES IN THE CONSTITUENTS OF FROZEN FOODS DURING MANUFACTURE AND STORAGE. 2.

[In German. / En allemand.]

Author(s) : SPIESS W. E. L.

Type of article: Article

Summary

STUDY OF THE CHANGES IN THE VITAMIN, PROTEIN AND LIPID CONTENTS OF FROZEN MEAT DURINGA THERMAL TREATMENT AND COLD STORAGE. POSSIBLE CHANGES IN THE LIPID, PROTEIN AND GLUCID CONTENTS OF FROZEN FOODS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-2480
  • Languages: German
  • Source: Z. Lebensm.technol. Verfahrenstech. - vol. 36 - n. 1
  • Publication date: 1985

Links


See the source

Indexing