ShareCURING OF PORK BELLY WITH DECREASE IN NITRITE ADDITION.
[In German. / En allemand.]
Author(s) : HAMMER G. F.
Type of article: Article
Summary
SUMMARY OF THE RESULTS OF A STUDY DEVOTED TO THE CURING OF PORK BELLIES EITHER PREVIOUSLY STORED 30 DAYS AT 243 K (-30 DEG C), OR ONE-DAY OLD, OR DIRECTLY FROM THE SLAUGHTER-HOUSE AND THEN EITHER SMOKED IMMEDIATELY AFTER CURING OR AFTER 72-HR STORAGE AT 278 K (5 DEG C) AFTER CURING. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0189
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Brine; Meat; Brining; Frozen food; Meat product; Pork; Nitrite; Smoking
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- Author(s) : WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
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- Author(s) : QUINTAVALLA S., BOLMINI L., DELLAPINA G., PANCINI E., BARBUTI S.
- Date : 1996
- Languages : Italian
- Source: Ind. Conserve - vol. 71 - n. 2
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EFFECT OF BELLY HANDLING (CHILLED, FROZEN, PRER...
- Author(s) : AMUNDSON C. M.
- Date : 1982/01
- Languages : English
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EFFECT OF SODIUM ERYTHORBATE ON RESIDUAL NITRIT...
- Author(s) : DEFREITAS J. J.
- Date : 1988
- Languages : English
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