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SUMMARY OF THE RESULTS OF A STUDY COMPARING THE EFFECTS OF THE HOT CURING OF PORK AT EXTERNAL AND INTERNAL TEMPERATURES OF 290 AND 305 K (17 AND 32 DEG C), RESPECTIVELY, WITH COLD CURING WHEN PORK TEMPERATURE WAS DECREASED TOABOUT 278 K (5 DEG C). R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0184
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Brine; Meat; Brining; Meat product; Pork; Bacon
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GROWTH OF BACTERIA IN BACON CURED WITH AND WITH...
- Author(s) : HAMMER G. F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
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SHELF LIFE STUDIES OF VACUUM PACKAGED BACON TRE...
- Author(s) : CALDERON C., COLLINS-THOMPSON D. L., USBORNE W. R.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 4
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EFFECT OF BELLY HANDLING (CHILLED, FROZEN, PRER...
- Author(s) : AMUNDSON C. M.
- Date : 1982/01
- Languages : English
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CURING OF PORK BELLY WITH DECREASE IN NITRITE A...
- Author(s) : HAMMER G. F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
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EFFECTS OF ANTIOXIDANTS ON THE RETAIL APPEARANC...
- Author(s) : JEREMIAH L. E.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 2
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