ShareInfluence of the storage temperature on the quality of frozen bacon.
Szybkosc zmian oksydacyjnych lipidów w funkcji temperatury przechowywania mrozonego boczku wedzonego.
Author(s) : KLIMCZAK J., IRZYNIEC Z.
Type of article: Article
Details
- Original title: Szybkosc zmian oksydacyjnych lipidów w funkcji temperatury przechowywania mrozonego boczku wedzonego.
- Record ID : 2008-2181
- Languages: Polish
- Source: Chlodnictwo - vol. 43 - n. 4
- Publication date: 2008/04
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Indexing
-
ACCEPTABILITY AND STORAGE STABILITY OF PORK PRO...
- Author(s) : HOUBEN J., KROL B.
- Date : 1980
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 1
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Influence of dietary vitamin E (alpha-tocophero...
- Author(s) : MONAHAN F. J., ASGHAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
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EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UP...
- Author(s) : JEREMIAH L. E.
- Date : 1980/03
- Languages : English
View record
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The influence of mincing and temperature of sto...
- Author(s) : BLOUKAS I., HONIKEL K. O.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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ACCEPTABILITY OF BACON STORED SIX WEEKS AT 277 ...
- Author(s) : HUHTANEN C. N., TALLEY F. B.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
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