ShareSummary
Investigation on thawing drip loss, water holding capacity and cooking loss of mutton leg muscle after vacuum freezing and household freezing.
Details
- Original title: Freezing regime determines properties.
- Record ID : 2008-2183
- Languages: English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
- Publication date: 2008
Links
See other articles in this issue (4)
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Thawing; Vacuum; Meat; Meat product; Process; Weight loss; Sheep; Freezing
-
VACUUM THAWING PROCESS FOR MEAT BLOCKS AND CUTS.
- Author(s) : JANUSKIN N. P.
- Date : 1981/08/24
- Languages : Russian
View record
-
LOSSES IN PORK MEAT DURING THE PROCESS OF THAWING.
- Author(s) : KACZMAREK A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
View record
-
DEFINITION OF STANDARDS ON MEAT WEIGHT LOSS, WH...
- Author(s) : ZONIN V. G., KUCAKOVA V. E.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
View record
-
Weight loss in frozen meat during short-term st...
- Author(s) : DEJNEGO G. P., MALJUTINA L. M., ZABRODKIN E. V.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
View record
-
WEIGHT CHANGES IN FROZEN AND CHILLED MEAT DURIN...
- Author(s) : KRUTOVA E. A., DJUBKO A. P.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
View record