ShareCOOLING 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
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Chilling; Sausage; Meat product; Weight loss
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DRYING LOSS IN DRY SAUSAGES DURING STORAGE.
- Author(s) : RÖDEL W., LINKE H.
- Date : 1982/10
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 10
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IMPROVEMENT IN THE REFRIGERATED TREATMENT OF ME...
- Author(s) : KULIKOVSKAJA L. V.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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Retail chilled display storage of high- and red...
- Author(s) : JIMENEZ COLMENERO F., CARBALLO J., FERNANDEZ P., COFRADES S., CORTES E.
- Date : 1997/09
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 9
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MEAT PROCESSING. CHILLED TO THE BONE.
- Author(s) : WINSTANLEY
- Date : 1987
- Languages : English
- Source: Minist. Agric. Fish. Food - vol. 9 - n. 2
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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.
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