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.
Links
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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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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982/05
- Languages : English
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WEIGHT LOSS AND SENSORY ATTRIBUTES OF TEMPERATU...
- Author(s) : REAGAN J. O., HONIKEL K. O.
- Date : 1985
- Languages : English
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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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AN INTEGRATE STUDY OF MEAT PROCESSING: ELECTRIC...
- Author(s) : ENAMORADO R.
- Date : 1981/08/24
- Languages : English
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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CON...
- Author(s) : NEWSOME R. L.
- Date : 1987
- Languages : English
View record