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ELECTRICAL STIMULATION OF MEAT.

[In Italian. / En italien.]

Author(s) : PERILLO G.

Type of article: Article

Summary

THE AUTHOR SUMMARISES THE BIOCHEMICAL PROCESSES OCCURRING DURING THE POSTMORTEM PERIOD AND SHOWS THE CONDITIONS FOR THE APPLICATION OF ELECTRICAL STIMULATION AND ITS ECONOMIC ADVANTAGES: MEAT WITH BETTER CHARACTERISTICS AND POSSIBILITY OF WORKING WITH A GREATER AMOUNT OF PRODUCT WITH THE SAME REFRIGERATING CAPACITY. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1984-0174
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 21 - n. 9
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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