ShareFrom meat to meat product: ageing, heating, comminuting, salting.
Vom Fleisch zum Produkt: Reifen, Erhitzen, Zerkleinern, Salzen.
Author(s) : HONIKEL K. O.
Type of article: Periodical article
Details
- Original title: Vom Fleisch zum Produkt: Reifen, Erhitzen, Zerkleinern, Salzen.
- Record ID : 2004-2876
- Languages: German
- Source: BAFF, Kulmbach, Jahresber. - 1-9; fig.; phot.; tabl.; 12 ref.
- Publication date: 2004
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Temperature; Chilling; Ageing (meat); Meat product; Cold storage
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Chemische Vorgänge beim Pökeln und Räuchern. 1....
- Author(s) : JIRA W.
- Date : 2004
- Languages : German
- Source: Fleischwirtschaft - vol. 84 - n. 5
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Gleichmässiges Reifeklima erwünscht.
- Author(s) : HEGERDING L., STIEBING A.
- Date : 2007/06
- Languages : German
- Source: Fleischwirtschaft - vol. 87 - n. 6
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Enzymes in the meat industry.
- Author(s) : ETHERINGTON D. J., BARDSLEY R. G.
- Date : 1995
- Languages : English
- Source: In: Enzymes Food Process., Blackie Acad. Prof., Glasgow - ed. 2; 144-189; 225 ref.
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Effect of storage time on colour-stability para...
- Author(s) : FELDHUSEN F., WARNATZ A., ERDMANN R., WENZEL S.
- Date : 1995/12
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 2
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Effect of electrical stimulation on the activit...
- Author(s) : KULIKOVSKAJA L. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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