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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LIQUID NITROGEN. POSSIBLE USES IN THE MANUFACTU...
- Author(s) : BRAUER H.
- Date : 1989/03
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 3
View record
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LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1987/08
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 8
View record
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LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1988/05
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 5
View record
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CHILLING AND FREEZING MEAT PRODUCTS WITH LIQUID...
- Author(s) : BUCHMULLER J.
- Date : 1986/04
- Languages : English
- Source: Fleischwirtschaft - vol. 66 - n. 4
View record
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Reduction of numbers of bacteria in vacuum-pack...
- Author(s) : SCHALCH B., EISGRUBER H., STOLLE A.
- Date : 1997/01
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 17 - n. 1
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