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
See other articles from the proceedings (22)
See the conference proceedings
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CHANGES IN CHEMICAL INDICES OF PORK MEAT FROZEN...
- Author(s) : NIEDZIELSKI Z.
- Date : 1982
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 9
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The effects of freezing, meat pH and storage te...
- Author(s) : ARNAU J., GOU P., GUERRERO L.
- Date : 1994
- Languages : English
- Source: J. Sci. Food Agric. - vol. 66 - n. 3
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EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABIL...
- Author(s) : NAGY A., VADA M.
- Date : 1979/08/27
- Languages : English
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INVESTIGATION IN THE INCIDENCE OF WEIGHT LOSSES...
- Author(s) : SIMKO S., RIMAJ J.
- Date : 1987
- Languages : Czech
- Source: Prum. Potravin - vol. 38 - n. 2
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CHILLING AFTER SLAUGHTER AND QUALITY OF PORK.
- Author(s) : HONIKEL K. O.
- Date : 1986/12
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 39 - n. 12
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