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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