ShareInvestigations on the processing of both frozen and chilled pork.
Author(s) : JIA T. A.
Summary
Brief investigation of the changes in pH, acidity, and peroxide index of meat stored at -21 or 0-4 deg C.
Details
- Original title: Investigations on the processing of both frozen and chilled pork.
- Record ID : 1994-2372
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABIL...
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- Date : 1979/08/27
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- Author(s) : EGAN A. F.
- Date : 1986/09/10
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- Formats : PDF
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EFFECT OF COOLING AND FREEZING ON SALT UPTAKE B...
- Author(s) : SEVERINI M., CENCI G., VIZZANI A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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MELTING AND SOLIDIFICATION OF THE FAT PHASE OF ...
- Author(s) : FERNANDEZ MARTIN F., JIMENEZ COLMENERO F., GORRIZ J. C.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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THE PH VALUE AS AN INDICATOR FOR THE PRIMARY CO...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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