ShareMEAT PROCESSING. CHILLED TO THE BONE.
Author(s) : WINSTANLEY
Type of article: Article
Summary
IDENTIFICATION OF THE MAIN FACTORS (TEMPERATURE, TIME, HUMIDITY) AFFECTING THE EFFICIENCY OF COOLING PROCESSES FOR CARCASES. EFFECTS OF AIR TEMPERATURE AND VELOCITY ON THE WEIGHT LOSS OF CARCASES 0 TO 104 HRS POSTMORTEM. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230606.
Details
- Original title: MEAT PROCESSING. CHILLED TO THE BONE.
- Record ID : 1988-1487
- Languages: English
- Source: Minist. Agric. Fish. Food - vol. 9 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Weight loss
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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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QUALITATIVE AND QUANTITATIVE CHANGES IN PORK CA...
- Author(s) : RESETNIK V. P., GRIBINCA A. I.
- Date : 1988
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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WEIGHT LOSS FROM BEEF SIDES DURING STORAGE POST...
- Author(s) : FISHER A. V., BAYTUN J. A.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 9 - n. 2
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COOLING OF COOKED SAUSAGES AND OF SAUSAGES TO B...
- Author(s) : RADESPIEL E., WARTEMANN H., SPECHT H.
- Date : 1983
- Languages : German
- Source: Fleisch - vol. 37 - n. 11
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MOISTURE LOSSES DURING CHILLING FROM THE SKIN S...
- Author(s) : SCHAEFER-ZEIDLER C. E., JUDGE M. D., ABERLE E. D.
- Date : 1983
- Languages : English
View record