ShareThe effect of rapid and conventional carcass chilling on pork quality with high intramuscular fat.
Author(s) : RYBARCZYK A., DROZD R., KARAMUCKI T., et al.
Type of article: Article
Details
- Original title: The effect of rapid and conventional carcass chilling on pork quality with high intramuscular fat.
- Record ID : 30013768
- Languages: English
- Source: Fleischwirtschaft International - vol. 29 - n. 4
- Publication date: 2014
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Chilling of foodstuffs;
Meat and meat products - Keywords: Sensory analysis; Chilling; Quality; Physico-chemical property; Pork; Expérimentation
-
The impact of carcass chilling techniques on th...
- Author(s) : RYBARCZYK A., PIETRUSZKA A., KARAMUCKI T., et al.
- Date : 2012
- Languages : English
- Source: Fleischwirtschaft International - vol. 27 - n. 4
View record
-
Myofibrillar Protein Interacting with Trehalose...
- Author(s) : XU S., LI P., HAN F., ZHOU H., ZHOU K., WANG Y., CAI K., LI C., XU B.
- Date : 2022/04
- Languages : English
- Source: Foods - 11 - 7
- Formats : PDF
View record
-
Lammfleischqualität unterschiedlicher Rassen. 1...
- Author(s) : SCHÖNE F., KINAST C., LENZ H., et al.
- Date : 2011
- Languages : German
- Source: Fleischwirtschaft - vol. 91 - n. 11
View record
-
Optimisation of the level of fish flesh in pork...
- Author(s) : KHANDAGALE R. M., KESHRI R. C., KUMAR P., et al.
- Date : 2012
- Languages : English
- Source: Fleischwirtschaft International - vol. 27 - n. 4
View record
-
Effect of sodium alginate-based edible coating ...
- Author(s) : SONG Y., LIU L., SHEN H., et al.
- Date : 2011/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
View record