ShareDoes freezing of vacuum-packed cooking sausage harm its structure?
[In German. / En allemand.]
Author(s) : KOTTER L.
Type of article: Article
Summary
If this does occur, it is more likely due to the particular method of vacuum-packing than the freezing. The article tells how to avoid it.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-3558
- Languages: German
- Source: Fleischerei - n. 4
- Publication date: 1996/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Structure; Vacuum; Texture; Sausage; Meat product; Packaging; Freezing
-
INFLUENCE OF PHOSPHATE AND GLUCOSE ADDITION ON ...
- Author(s) : NIELSEN H. J. S., ZEUTHEN P.
- Date : 1983/12
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 12
View record
-
INFLUENCE OF A PARTIAL REPLACEMENT OF SODIUM CH...
- Author(s) : NIELSEN H. J. S., ZEUTHEN P.
- Date : 1986
- Languages : English
- Source: Food Microbiol. - vol. 3 - n. 2
View record
-
FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VA...
- Author(s) : AHVENAINEN R., KIVIKATAJA R. L., SKYTTA E.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
View record
-
EFFECT OF VACUUM PACKAGING ON THE QUALITY AND S...
- Author(s) : GOSSLING U., HÖPKE H. U., GERICK K.
- Date : 1982/09
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 9
View record
-
MINIMUM SHELF LIFE FOR MEAT PRODUCTS.
- Author(s) : HILSE G.
- Date : 1984/11
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 11
View record