ShareCONTROL OF THE MICROBIOLOGICAL QUALITY OF FROZEN MEAT AND OFFALS AS RAW MATERIALS.
CONTROLE DE LA QUALITE MICROBIOLOGIQUE DES VIANDES ET ABATS CONGELES EN TANT QUE MATIERES PREMIERES.
Author(s) : CATSARAS M., GREBOT D.
Type of article: Periodical article
Details
- Original title: CONTROLE DE LA QUALITE MICROBIOLOGIQUE DES VIANDES ET ABATS CONGELES EN TANT QUE MATIERES PREMIERES.
- Record ID : 1982-0870
- Languages: French
- Source: DGRST - 76.7.0294; 53 p.; 4 ref.
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Dry sausage; Sausage; Meat product; Ham; Freezing
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CLOSTRIDIUM BOTULINUM IN DRY SAUSAGES AND IN SA...
- Author(s) : LUCKE F. K, HECHELMANN H., LEISTNER L.
- Date : 1981/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 72
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VARIATION IN THE QUALITY OF CURED SAUSAGES DURI...
- Author(s) : REZGO G. Ja.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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INFLUENCE OF FREEZING MEATS ON SAUSAGE FERMENTA...
- Author(s) : PALUMBO S. A.
- Date : 1981/06
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 6
View record
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WATER SPRAYING TECHNOLOGY AND TECHNIQUE FOR COO...
- Author(s) : KALINICENKO O. N., DOVGALEV A. M., MOS'KIN N. K.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - 9; 23-25; 2 fig.
View record
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INFLUENCE DE LA CONGELATION ET DE LA DECONGELAT...
- Author(s) : BOURVA F.
- Date : 1982
- Languages : French
- Source: Bretagne agro-aliment., ADRIA - n. 1
View record