SharePRODUCTION OF RESTRUCTURED CHILLED BEEF.
FABRICATION DE VIANDE DE BOEUF RESTRUCTUREE REFRIGEREE.
Author(s) : VIGNERON X.
Type of article: Article
Summary
DESCRIPTION OF A SIMPLE FORMING UNIT AND OF THE MANUFACTURING PROCESS FOR RESTRUCTURED MEAT. PRESENTATION OF DIFFERENT PROCESSES (FORMULATION) AND STUDY OF THEIR COMPOSITION, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES, COOKING BEHAVIOUR AND STORAGE LIFE. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-239093.
Details
- Original title: FABRICATION DE VIANDE DE BOEUF RESTRUCTUREE REFRIGEREE.
- Record ID : 1989-0606
- Languages: French
- Source: Viandes Prod. carnés - vol. 9 - n. 3
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Meat; Chilling; Beef; Organoleptic property; Steak
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BINDING, SENSORY AND STORAGE PROPERTIES OF ALGI...
- Author(s) : MEANS W. J.
- Date : 1987
- Languages : English
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OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RE-...
- Author(s) : TANCHOTIKUL U.
- Date : 1989
- Languages : English
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RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COL...
- Author(s) : HUFFMAN D. L.
- Date : 1984
- Languages : English
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EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN...
- Author(s) : PATERSON B. C.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 1
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THE INFLUENCE OF GAS COMPOSITION, GAS CONTACT A...
- Author(s) : AHVENAINEN R., LINDROTH S., SUIHKO M.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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