ShareSummary
THE OBJECTIVE OF THESE STUDIES WAS TO OBSERVE THE EFFECT OF RAPID COOLING OF OVINE AND BOVINE MEAT ON CHILLING INJURY AND QUALITY. RESULTS OF EXPERIMENTS, DURING PROCESSING AND IN SLAUGHTERHOUSES ARE GIVEN. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1991-1635
- Languages: German
- Source: Kälte + Klimatechnik (Die) - vol. 43 - n. 10
- Publication date: 1990/10
- Document available for consultation in the library of the IIR headquarters only.
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COLD SHORTENING AND ELECTROSTIMULATION. EFFECTS...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1989/08
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 8
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ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, P...
- Author(s) : WOLTERSDORF W., HONIKEL K. O.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
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ELECTRICAL STIMULATION OF CARCASES.
- Author(s) : CHIZZOLINI R.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 215
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CONTRACTION IN LAMB MEAT UNDER THE EFFECTS OF C...
- Author(s) : MORAL A., JIMENEZ PEREZ S., GARCIA MATAMOROS E.
- Date : 1989/09
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 9
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THE EFFECT OF CHILLING ON THE PROPERTIES OF FRE...
- Author(s) : DIDIMOPOULOS G.
- Date : 1983
- Languages : Greek
- Source: Bull. hell. vet. med. Soc. - vol. 34 - n. 2
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