ShareCharacteristics of additives applied in the processing of chilled meat and meat products. 2.
Charakterystyka substancji dodatkowych stosowanych w przetwórstwie chlodzonego miesa i przetworów miesnych. 2.
Author(s) : KONDRATOWICZ J., LICHTOROWICZ M.
Type of article: Article
Details
- Original title: Charakterystyka substancji dodatkowych stosowanych w przetwórstwie chlodzonego miesa i przetworów miesnych. 2.
- Record ID : 2008-2178
- Languages: Polish
- Source: Chlodnictwo - vol. 43 - n. 4
- Publication date: 2008/04
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Microorganism; Meat; Reduction; Meat product; Expérimentation; Cold storage; Additive
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- Date : 2005/03
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Virus inactivation through salt preservation.
- Author(s) : WIJNKER J. J.
- Date : 2009
- Languages : English
- Source: Fleischwirtschaft International - vol. 24 - n. 2
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