ShareDEVELOPMENTS IN MEAT CHILLING.
Author(s) : JOSEPH R. L.
Type of article: Article
Summary
DATA ON THE DEVELOPMENT OF NEW COLD BONING AND PACKAGING PROCESSES FOR MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-219145.
Details
- Original title: DEVELOPMENTS IN MEAT CHILLING.
- Record ID : 1987-1836
- Languages: English
- Source: Farm Food Res. - vol. 17 - n. 6
- Publication date: 1986
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Cold boning; Meat; Chilling; Packaging; Development
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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CON...
- Author(s) : NEWSOME R. L.
- Date : 1987
- Languages : English
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THE COMBINED EFFECTS OF SKINNING AND HOT BONING...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1991/03
- Languages : German
- Source: Fleischwirtschaft - vol. 71 - n. 3
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BACTERIOLOGICAL QUALITY OF HOT-BONED PRIMAL CUT...
- Author(s) : KOTULA A. W., EMSWILER-ROSE B. S.
- Date : 1981
- Languages : English
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Bacteriology of hot and cold boned pork preblends.
- Author(s) : DELAQUIS P. J., GARIEPY C., DUSSAULT F.
- Date : 1992/11
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 11
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PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS....
- Author(s) : BRASINGTON C. F., STIFFLER D. M., STERMER R. A.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
View record