ShareUSING THE A WAND PH VALUES TO DIVIDE MEAT PRODUCTS INTO PERISHABLE AND STORABLE PRODUCTS.
[In German. / En allemand.]
Author(s) : LABOTS H.
Type of article: Article
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-1593
- Languages: German
- Source: Fleischwirtschaft - vol. 61 - n. 10
- Publication date: 1981/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Meat product; Ph; Water activity
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A NEW METHOD FOR DETERMINING THE WATER ACTIVITY...
- Author(s) : RÖDEL W., SCHEUER R., WAGNER H.
- Date : 1988
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 100
View record
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MEASUREMENT OF THE WATER ACTIVITY OF DIFFERENT ...
- Author(s) : FERNANDEZ SALGUERO J., LLINARAS M.
- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - vol. 20 - n. 141
View record
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EVOLUTION MICROBIOLOGIQUE EN FONCTION DE L'ACTI...
- Author(s) : LACROIX C., CASTAIGNE F.
- Date : 1983/06
- Languages : French
- Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 3
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EFFECT OF MEAT FREEZING ON THE WATER BINDING CA...
- Author(s) : AMBROSIADIS I.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
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DETERMINATION D'UNE FONCTION RELIANT L'ACTIVITE...
- Author(s) : LACROIX C., CASTAIGNE F.
- Date : 1983/06
- Languages : French
- Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 3
View record