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Chilling and cold storage of meat: microbiological processes.

[In German. / En allemand.]

Author(s) : BEM Z., HECHELMANN H.

Type of article: Article

Summary

The authors attempt, on the basis of their own experience and with the help of data in the literature, to present a picture of how microbiological processes influence the quality of meat during the chilling process.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1995-3655
  • Languages: German
  • Source: Fleischwirtschaft - vol. 74 - n. 10
  • Publication date: 1994/10
  • Available in the IIR library

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