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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CRITICAL APPRAISAL OF THE SHELF LIFE PREDICTION...
- Author(s) : RÖDEL W., LEISTNER L.
- Date : 1982/03
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 3
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Growth of Listeria monocytogenes on vacuum-pack...
- Author(s) : DUFFY L. L., VANDERLINDE P. B., GRAU F. H.
- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 23 - n. 3-4
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WATER BINDING CAPACITY OF MEAT.
- Author(s) : HONIKEL K. O.
- Date : 1987/04
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 4
View record
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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
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ELECTRO-STIMULATION: BIOCHEMICAL AND COLLOID CH...
- Author(s) : HONIKEL K. O., WOLTERSDORF W.
- Date : 1982/04
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 4
View record