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COOLING OF COOKED SAUSAGES AND OF SAUSAGES TO BE BOILED.

[In German. / En allemand.]

Author(s) : RADESPIEL E., WARTEMANN H., SPECHT H.

Type of article: Article

Summary

EFFECTS OF COOLING TIME AT 288 K (15 DEG C) (5-30 MIN) ON THE CHANGES IN THE INTERNAL TEMPERATUREOF SAUSAGES. POSSIBLE DECREASE IN MASS LOSS. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-183316.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-2334
  • Languages: German
  • Source: Fleisch - vol. 37 - n. 11
  • Publication date: 1983

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