ShareHOT BONING AND PACKAGING OF BEEF AND PORK.
[In German. / En allemand.]
Author(s) : TÄNDLER
Type of article: Article
Summary
REPORT ON THE STUDIES MADE AT THE BAFF TECHNOLOGY INSTITUTE IN ORDER TO SHOW THE POSSIBLE RESULTS OF THE PROCEDURE ON THE STORAGE LIFE AND THE SUBSEQUENT PROCESSING OF MEAT. THE ECONOMIC ADVANTAGES OF THE SHORTENING OF CUTTING TIMES FOR THE MARKETING OF PRODUCTS ARE STRESSED. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1358
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 77
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Meat; Profitability; Chilling; Beef; Pork; Packaging; Hot boning
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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
View record
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DESOSSAGE A CHAUD DES VIANDES BOVINES : CONSEQU...
- Author(s) : SALE P.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 3
View record
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THE COMBINED EFFECTS OF SKINNING AND HOT BONING...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1991/03
- Languages : German
- Source: Fleischwirtschaft - vol. 71 - n. 3
View record
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EFFECT OF ELECTRICAL STIMULATION AND OF HOT BON...
- Author(s) : PALLIOLA E.
- Date : 1988
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 17 - n. 6
View record
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HOT-BONED AND TRADITIONALLY-CHILLED BEEF AS RAW...
- Author(s) : BUCHTER L.
- Date : 1980/08
- Languages : English
View record