ShareEFFECTIVENESS OF FREEZING MEAT IN HALVES AND QUARTERS IN COMPARISON TO FREEZING BONELESS MEAT.
[In Polish. / En polonais.]
Author(s) : MAGNOWSKA M., MELLER E.
Type of article: Article
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1989-0171
- Languages: Polish
- Source: Chlodnictwo - vol. 23 - n. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Comparison; Meat; Performance; Boning; Freezing
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RESISTANCE CHARACTERISTICS OF MEAT AND BONE POW...
- Author(s) : ILJUHIN V. V., KOVALENKO V. N., TLEGENOV S. K.
- Date : 1983
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 6
View record
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A SURVEY OF COMMERCIAL MEAT BLOCK FREEZING IN T...
- Author(s) : CREED P. G., JAMES S. J.
- Date : 1981/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
- Formats : PDF
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COMPARISON OF CHANGES IN PORK AND BEEF.
- Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
- Date : 1984
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
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A METHOD OF TESTING THE REDOX POTENTIAL OF MECH...
- Author(s) : KOLOZYN-KRAJEWSKA D.
- Date : 1988/06
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 6
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AUTOMATIC PLATE FREEZING OF HOT-BONED MEATS. AN...
- Author(s) : VISSER K.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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