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COMMENTS ON THE PAPER BY N. K. ZHURAVSKAJA ET AL. (SEE BULL. IIR 5/82, ABSTR. 82-1610) ON THE VACUUM THAWING OF BEEF BLOCKS AND PORK SIDES, WITH A DIAGRAM AND A DESCRIPTION OF THE PLANT, THE ADVANTAGE OF WHICH IS A REDUCTION OF MASS LOSS .G. G.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1830
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Vacuum; Meat; Beef; Pork; Weight loss
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QUALITY OF VACUUM-THAWED FROZEN MEAT IN A SEMI-...
- Author(s) : ZUVARSKAJA N. K.
- Date : 1981
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 12
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LOSSES IN PORK MEAT DURING THE PROCESS OF THAWING.
- Author(s) : KACZMAREK A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
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THE EFFECT OF CHILLING ON MEAT QUALITY.
- Author(s) : ORTNER H.
- Date : 1989/04
- Languages : English
- Source: Fleischwirtschaft - vol. 69 - n. 4
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ANALYSES OF PORK CARCASSES OF DIFFERENT GRADES ...
- Author(s) : HAACKER S., LEISTNER W., SCHARNER E.
- Date : 1982
- Languages : German
- Source: Fleisch - vol. 36 - n. 1
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Muscle pH60 colour (L, a, b) and water-holding ...
- Author(s) : ROSEIRO L. C., SANTOS C., MELO R. S.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 2
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