ShareKeeping quality and temperature.
Houdbaarheid en temperatuur.
Author(s) : KANT MUERMANS M. L. T., STEKELENBURG F. K., NORTHOLT M. D.
Type of article: Article
Summary
The authors present the result of research into the development of models to predict the keeping qualities of fresh meat and pasteurized meat products.
Details
- Original title: Houdbaarheid en temperatuur.
- Record ID : 2000-0847
- Languages: Dutch
- Source: Koude & Luchtbehandeling - vol. 92 - n. 5
- Publication date: 1999/05
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1997
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- Date : 2002/07
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- Languages : German
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