ShareCO2 DURING MEAT PROCESSING: A TECHNOLOGY USING REFRIGERATION.
[In German. / En allemand.]
Type of article: Article
Summary
DIFFERENT CO2 UTILIZATIONS IN MEAT TECHNOLOGY ARE CUTTING, CHILLING, FREEZING AND PROCESSING (POSITIVE EFFECT OF CO2 ON PRODUCT TEXTURE AND COLOUR). (Bibliogr. int. CDIU PA-CNRS, FR., 88-210-240020.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-1409
- Languages: German
- Source: Fleischerei - vol. 39 - n. 8
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Chilling; Organoleptic property; Colour; Freezing; CO2
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LACTIC ACID CONCENTRATION AS AN INDICATOR OF AC...
- Author(s) : NASSOS P. S., KING A. D. Jr, STAFFORD A. E.
- Date : 1988
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 54 - n. 3
View record
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EFFECTS OF PRECHILLING, FREEZING RATE, AND STOR...
- Author(s) : HANENIAN R., MITTAL G. S., USBORNE W. R.
- Date : 1989
- Languages : English
View record
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EFFECTS OF ASCORBIC ACID ON DISPLAY LIFE OF GRO...
- Author(s) : SHIVAS S. D.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 1
View record
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COLOUR AND COLOUR STABILITY OF HOT PROCESSED FR...
- Author(s) : ANDERSEN H. J., BERTELSEN G., SKIBSTED L. H.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 2
View record
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MICROBIOLOGICAL SAFETY CONSIDERATIONS IN CONTRO...
- Author(s) : SILLIKER J. M., WOLFE S. K.
- Date : 1980/03
- Languages : English
View record