ShareUse of CO2 and nitrogen in slicing raw sausage.
Einsatz von Kohlendioxid und Stickstoff bei der Zerkleinerung schnittfester Rohwurst.
Author(s) : STIEBING A., HONNEF S., POEHL O.
Type of article: Article
Details
- Original title: Einsatz von Kohlendioxid und Stickstoff bei der Zerkleinerung schnittfester Rohwurst.
- Record ID : 1998-1087
- Languages: German
- Source: Fleischwirtschaft - vol. 77 - n. 4
- Publication date: 1997/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Nitrogen; Slice; Treatment; Sausage; Meat product; Cryofluid; Freezing; CO2
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TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
View record
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Eiskalte Frische mit technischen Gasen.
- Date : 1998/05
- Languages : German
- Source: Fleischerei - vol. 49 - n. 5
View record
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Identifying the choices for cryogenic freezing.
- Author(s) : TREMBLAY J.
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
View record
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CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOGE...
- Author(s) : BUCHMULLER J.
- Date : 1984/07
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 7
View record
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The use of technical gases in meat processing.
- Author(s) : GLENK H. G.
- Date : 1994/07
- Languages : German
- Source: Fleischerei - vol. 45 - n. 7-8
View record