ShareSummary
VARIOUS GELLING AGENTS WERE TESTED AS MODELS FOR STUDYING MEAT CHILLING AND FREEZING.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-1249
- Languages: German
- Source: Lebensmittelindustrie - vol. 28 - n. 1
- Publication date: 1981
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Indexing
- Themes: Meat and meat products
- Keywords: Measurement; Meat; Chilling; Colloidal suspension; Freezing
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ON THE ICE GROWTH MECHANISMS DURING BEEF FREEZING.
- Author(s) : GOMEZ T. M., CALVELO A.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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BEHAVIOUR OF A GELIFIED DAIRY PRODUCT UNDER ROO...
- Author(s) : CIFUENTES A., ZAMBRANO E.
- Date : 1984
- Languages : English
- Source: Bull. FIL-IDF - n. 177
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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CARACTERISTIQUES DU SURIMI DE SARDINE EN FONCTI...
- Author(s) : LEINOT A., CHEFTEL J. C.
- Date : 1991/03
- Languages : French
- Source: Rev. gén. Froid - vol. 81 - n. 2
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Effects of low temperature on viscosity and gel...
- Author(s) : JELEN P., HOSTIN S., JESCHKE J., KERR G.
- Date : 1992/08/25
- Languages : English
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