ShareTHE EFFECT OF SHROUDING ON THE APPEARANCE OF SPRAY-CHILLED BEEF CARCASSES.
Author(s) : JONES S. D. M., ROBERTSON W. M.
Type of article: Article
Summary
THE QUALITY OF MEAT OF CARCASSES SHROUDED OR UNSHROUDED PRIOR TO CHILLING IS COMPARABLE. ON THE CONTRARY, COLD SHRINKAGE IS SIGNIFICANTLY LOWER IN UNWRAPPED SAMPLES. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234873.
Details
- Original title: THE EFFECT OF SHROUDING ON THE APPEARANCE OF SPRAY-CHILLED BEEF CARCASSES.
- Record ID : 1989-0155
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 21 - n. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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