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IMPROVEMENT OF THE CONDITION OF PSE PORK BY QUICK COOLING.

[In German. / En allemand.]

Author(s) : WOLTERSDORF W.

Type of article: Article

Summary

WITH THE EXAMPLE OF A CHOP, THE AUTHOR SHOWS HOW AND UNDER WHICH PRACTICAL CONDITIONS THE COOLING OF NOBLE CUTS CAN BE ACCELERATED, AND THIS SHOULD BE ALLOWED FOR IN THE CASE OF RAPID CHILLING AND WHAT CAN BE EXPECTED OF IT. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-1479
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 96
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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