ShareEffect of carboxymethyl-cellulose with preservatives on meat patties' quality during refrigerated storage.
Author(s) : CHIDANANDAIAHKESHRI R. C.
Type of article: Article, Review
Details
- Original title: Effect of carboxymethyl-cellulose with preservatives on meat patties' quality during refrigerated storage.
- Record ID : 2008-2176
- Languages: English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
- Publication date: 2008
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Coating (food); Meat; Chilling; Quality; Review; Meat product; Cold storage
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Effect of pectin coating with preservatives on ...
- Author(s) : CHIDANANDAIAH, KESHRI R. C.
- Date : 2010
- Languages : English
- Source: Fleischwirtschaft International - vol. 25 - n. 1
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Exogenous coating influences on chilling injury...
- Author(s) : DOU H., BROWN G. E., JONES S., et al.
- Date : 2003
- Languages : English
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HIGH-PRESSURE LIQUID CHROMATOGRAPHIC DETERMINAT...
- Author(s) : WARTHESEN J., WALETZKO P., BUSTA F.
- Date : 1980
- Languages : English
- Source: J. agric. Food Chem. - vol. 28 - n. 6
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Retention of quality of "Golden Delicious" appl...
- Author(s) : LAU O. L., YASTREMSKI R.
- Date : 1991
- Languages : English
- Source: HortScience - vol. 26 - n. 5
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Können Marinaden die Campylobacter-Keimzahl von...
- Author(s) : ORQUERA S., GÖLZ G., SPARBORTH D., et al.
- Date : 2012
- Languages : German
- Source: Fleischwirtschaft - vol. 92 - n. 8
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