ShareSummary
AN ASSESSMENT OF RAW AND THERMALLY TREATEDPORK TONGUES WAS CARRIED OUT, BASED ON THE TYPES OF PACKAGINGS USED AND AFTER 4 MONTH'S STORAGE UNDER TYPICAL INDUSTRIAL CONDITIONS. THE ADVANTAGES ARE GIVEN ON THE FROZEN STORAGE OF TONGUES WRAPPED IN PLASTIC PACKAGINGS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1982-0146
- Languages: Polish
- Source: Chlodnictwo - vol. 16 - n. 1
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Meat; Physico-chemical property; Pork; Tongue; Packaging; Freezing
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Conservation en congélation et réfrigération de...
- Author(s) : BOUILLET A., DUCHENE M., DEROANNE C.
- Date : 1982/11
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 6
- Formats : PDF
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Physico-chemical and processing quality of porc...
- Author(s) : SAKATA R., OSHIDA T., MORITA H., NAGATA Y.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 2
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Changes in histological structure and physicoch...
- Author(s) : SZMANKO T., HONIKEL K. O., HOFMANN K.
- Date : 1995
- Languages : English
- Source: Nahrung - vol. 39 - n. 5-6
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EFFECT OF FREEZING AND STORAGE TEMPERATURES ON ...
- Author(s) : ZACKEL E., MALGORZATA J.
- Date : 1986
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 3
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Zmiany wybranych wlasciwosci fizykochemicznych ...
- Author(s) : KONDRATOWICZ J.
- Date : 2003
- Languages : Polish
- Source: Chlodnictwo - vol. 38 - n. 7
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