ShareTHE EFFECTS OF FROZEN STORAGE AND THAWING ON THE RETAIL ACCEPTABILITY OF HAM STEAKS AND BACON SLICES.
Author(s) : JEREMIAH L. E.
Type of article: Article
Summary
EFFECT OF VARIOUS STORAGE TIMES AT 243 K (-30 DEG C) UNDER DIFFERENT PROTECTIVE MATERIALS (ALUMINIUM FOIL, POLYETHYLENE FILM, ETC) AND OF THAWING ON THE FACTORS CONTRIBUTING TO THE GOOD APPEARANCE (COLOUR) AND THE ACCEPTABILITY OF THESE MEAT PRODUCES. RECOMMENDATIONS FOR SATISFACTORY STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-880.
Details
- Original title: THE EFFECTS OF FROZEN STORAGE AND THAWING ON THE RETAIL ACCEPTABILITY OF HAM STEAKS AND BACON SLICES.
- Record ID : 1983-2212
- Languages: English
- Source: J. Food Qual. - vol. 5 - n. 1
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Thawing; Meat; Organoleptic property; Pork; Bacon; Packaging; Ham; Freezing
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- Date : 1982
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- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
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- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
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