ShareOPTIMAL PROCESSING SYSTEMS FOR HOT BONED PORK.
Author(s) : REAGAN J. O.
Type of article: Article
Summary
THE PAPER DISCUSSES THE FEASIBILITY OF UTILISING HIGH TEMPERATURE AND/OR ELECTRICAL STIMULATION FOR HOT PROCESS SYSTEMS FOR PORK. C.R.F.
Details
- Original title: OPTIMAL PROCESSING SYSTEMS FOR HOT BONED PORK.
- Record ID : 1984-0173
- Languages: English
- Source: J. Food Technol. - vol. 37 - n. 5
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Slaughterhouse; Vacuum; Meat; Electrical stimulation; Pork; Packaging; Hot boning
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EFFECT OF ELECTRICAL STIMULATION AND OF HOT BON...
- Author(s) : PALLIOLA E.
- Date : 1988
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 17 - n. 6
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CON...
- Author(s) : NEWSOME R. L.
- Date : 1987
- Languages : English
View record
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NOUVELLES TECHNOLOGIES DANS LES INDUSTRIES DE L...
- Author(s) : ROSSET R.
- Date : 1984
- Languages : French
- Source: Rev. gén. Froid - vol. 74 - n. 12
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BACTERIOLOGICAL QUALITY OF HOT-BONED PRIMAL CUT...
- Author(s) : KOTULA A. W., EMSWILER-ROSE B. S.
- Date : 1981
- Languages : English
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