ShareSome considerations of the production of frozen beef meat.
[In Spanish. / En espagnol.]
Author(s) : ZARITZKY DE GHENER N. E.
Type of article: Article
Summary
Studies of the freezing parameters (time and rate). Effect of storage and transport conditions on ice recrystallization.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1993-3382
- Languages: Spanish
- Source: Aliment. latinoam. - vol. 25 - n. 191
- Publication date: 1992
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Ice; Freezing rate; Meat; Beef; Crystallization; Freezing
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Definition of the optimum freezing rate. 1. Inv...
- Author(s) : GRUJIC R., PETROVIC L., PIKULA B., AMIDZIC L.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
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ICE MORPHOLOGY IN FROZEN BEEF.
- Author(s) : BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1980/12
- Languages : English
- Source: J. Food Technol. - vol. 15 - n. 6
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EFFECTS OF TEMPERATURE ON RECRYSTALLIZATION IN ...
- Author(s) : MARTINO M., ZARITZKY N.
- Date : 1987
- Languages : English
- Source: Sci. Aliments - vol. 7 - n. 1
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FIXING CONDITIONS IN THE FREEZE SUBSTITUTION TE...
- Author(s) : MARTINO M. N., ZARITZKY N. E.
- Date : 1986
- Languages : English
- Source: Food Microstruct. - vol. 5 - n. 1
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ICE RECRYSTALLIZATION IN FROZEN BEEF.
- Author(s) : BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1982/09
- Languages : English
View record