ShareNEW REFRIGERATION PROCESSES FOR IMPROVING MEAT QUALITY.
DE NOUVELLES TECHNIQUES DE FROID POUR AMELIORER LA QUALITE DES VIANDES.
Author(s) : CARLES L.
Type of article: Periodical article
Summary
BRIEF SURVEY OF SOME TECHNOLOGIES OF THE APPLICATION OF REFRIGERATION TO MEAT WITH THE PURPOSE OF IMPROVING FINAL QUALITY (CHILLING CONDITIONS, ELECTRICAL STIMULATION, PACKAGING, FREEZING CONDITIONS). J.R.
Details
- Original title: DE NOUVELLES TECHNIQUES DE FROID POUR AMELIORER LA QUALITE DES VIANDES.
- Record ID : 1986-0674
- Languages: French
- Source: Agro Ind. - n. 9
- Publication date: 1985/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Author(s) : CRENWELGE D. D.
- Date : 1984
- Languages : English
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