ShareFROZEN HAMBURGER. CHEMICAL STUDIES.
[In Italian. / En italien.]
Author(s) : MAGGI E.
Type of article: Article
Summary
A STUDY HAS BEEN CONDUCTED ON THE CHEMICAL COMPOSITION, CONNECTIVE TISSUE AND BREAD CONTENTS, FATS CHEMICAL CONDITION OF QUICK-FROZEN HAMBURGERS ON THE MARKET. SAMPLES HAVE BEEN ANALYSED BOTH BEFORE AND AFTER THE COMING INTO FORCE OF THE FOODS LABELLING LAW AND THE RESULTS DISCUSSED AND COMPARED ACCORDINGLY.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1987-1408
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 1
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Regulations; Mince; Meat; Beef; Chemical property; Hamburger; Italy; Freezing
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