ShareINVESTIGATION INTO THE EFFECT OF TECHNOLOGICAL PROCESSES FOR MEAT PREPARATION ON THE TISSUES OF WATER-COOLED BROILERS.
[In German. / En allemand.]
Author(s) : FRIES R.
Type of article: Article
Summary
EFFECTS OF SLAUGHTERING PROCESSES FOR POULTRY, PROCESSING AND PACKAGING OF MEAT ON THE CHANGES IN THEIR CHEMICAL COMPOSITION AND MICROFLORA.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0194
- Languages: German
- Source: Arch. Geflügelkd. - vol. 51 - n. 2
- Publication date: 1987
Links
See the source
Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Slaughterhouse; Microbiology; Meat; Chilling; Organoleptic property; Process; Chicken
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- Date : 1989
- Languages : English
- Source: Br. Poult. Sci. - vol. 68 - n. 5
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- Author(s) : REGEZ P.
- Date : 1988
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
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- Author(s) : KUMAR S., FELLOW D.
- Date : 1986
- Languages : Spanish
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THE PREPARATION OF SMOKED COOKED CHICKEN BY CON...
- Author(s) : OWEN J. E., GUTIERREZ F. J., PEDROZA CARBAJAL E.
- Date : 1986
- Languages : English
- Source: Br. Poult. Sci. - vol. 65 - n. 2
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COMPETITIVE GROWTH OF CHICKEN SKIN MICROFLORA A...
- Author(s) : FIRSTENBERG-EDEN R., ROWLEY D. B., SHATTUCK G. E.
- Date : 1983/01
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 1
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