ShareHow to cool cooked meat and meat products in a shop environment.
Type of article: Article
Details
- Original title: How to cool cooked meat and meat products in a shop environment.
- Record ID : 2001-1462
- Languages: English
- Source: FRPERC Newsl. - n. 27
- Publication date: 2000/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Cooked food; Meat product; Shop
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Acondicionamiento de productos cárnicos cocidos.
- Author(s) : SMAN R. G. M. van der, SILLEKENS J. J. M., RASING G. F. J., et al.
- Date : 2002/07
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 339
View record
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Wplyw kwasu askorbinowego i ekstraktow wodnych ...
- Author(s) : TYBURCY A., SKUP D., ROZBICKI P.
- Date : 2007
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 3
View record
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High-pressure processing applied to cooked saus...
- Author(s) : YUSTE J., PLA R., CAPELLAS M., et al.
- Date : 2000/08
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 8
View record
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Control of Clostridium perfringens in cooked gr...
- Author(s) : JUNEJA V. K., THIPPAREDDI H., FRIEDMAN M.
- Date : 2006/07
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 7
View record
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No difference compared with fresh product.
- Author(s) : GRÜTER J.
- Date : 2007/03
- Languages : English
- Source: Fleischwirtschaft International - vol. 22 - n. 3
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