THE PROCESSING AND UTILISATION OF BLOOD FROM SLAUGHTERHOUSE CATTLE.
[In Russian. / En russe.]
Author(s) : LIPATOV N. N., ANTIPOV A. V.
Type of article: Periodical article
Summary
THE NEW PROCESSING TECHNIQUE DEVELOPED IN POLAND FOR THE PRODUCTION OF FOOD AND PHARMACEUTICS IS DISCUSSED. AMONGST OTHERS, THE TECHNOLOGY ENVISAGES THE PRODUCTION OF SEMI-PROCESSED PRODUCTS AND THEIR STORAGE AT 255 K (-18 DEG C) UP TO 6 MONTHS. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-2375
- Languages: Russian
- Source: Mjasn. Ind. SSSR - n. 8
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Other foodstuffs
- Keywords: Slaughterhouse; Blood; Freezing
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ELECTRIC CONDUCTIVITY OF THE BLOOD OF SLAUGHTER...
- Author(s) : PAVLENKO V. I.
- Date : 1984
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 12
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Modifications in venison after slaughter and du...
- Author(s) : HONIKEL K. O.
- Date : 1994/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 33 - n. 124
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Beta-hydroxyacyl-coenzyme A-dehydrogenase (HADH...
- Author(s) : PAVLOV A., GARCÍA DE FERNANDO G. D., ORDONEZ J. A., HOZ L.
- Date : 1994
- Languages : English
- Source: J. Sci. Food Agric. - vol. 64 - n. 2
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PROTECTIVE EFFECTS OF NON-IONIC SURFACTANTS AGA...
- Author(s) : WATANABE T., KIBATAKE N., DOI E.
- Date : 1988
- Languages : English
- Source: Agric. biol. Chem. - vol. 52 - n. 10
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CHANGES IN FATTY ACIDS OF FROG LEGS DURING FROZ...
- Author(s) : SARVADEVA A., SRIKAR L. N.
- Date : 1982/02
- Languages : English
- Source: J. Food Technol. - vol. 17 - n. 1
View record