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44 511 records
IIR document
COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATED RETAIL DISPLAY.
FACTORS AFFECTING THE CHILLING RATE OF BEEF SIDES.
MICROBIAL GROWTH MODELS FOR PREDICTION OF SHELF LIFE OF CHILLED MEAT.
EFFECT OF BACTERIOPHAGES ON THE COLOUR AND DISPLAY LIFE OF BEEF.
EFFECT OF VARIOUS GAS ATMOSPHERES ON COLOUR AND BACTERIAL GROWTH OF FRESH BEEF.
THE QUALITY OF UNCANNED HAM AS INFLUENCED BY LONG-TERM STORAGE AT CRYOSCOPIC TEMPERATURE.
EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATURE ON SHELF LIFE OF COMMERCIALLY PRODUCED FRANKFURTERS.
CHILLING BROILER CHICKEN: AN OVERVIEW.
COOK CHILL CATERING.
PACKAGING OF CHILLED RED MEATS FOR SHIPMENT TO REMOTE MARKETS.
INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
CHEMICAL TAINTING OF MEAT DURING CHILLED STORAGE.
TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LOADS DURING BEEF CHILLING.
ENERGY USAGE AND WEIGHT LOSS IN BEEF AND PORK CHILLING.
EVAPORATIVE WEIGHT LOSS FROM UNWRAPPED MEAT AND FOOD PRODUCTS IN CHILLED DISPLAY CABINETS.
EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.
THE MECHANISM OF COLD SHORTENING.
CONDITIONING OF MEAT.
EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.
THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.
EFFECT OF COMBINED PREMORTAL AND POSTMORTAL ELECTRICAL TREATMENT ON THE QUALITY OF MEAT.
FACTORS AFFECTING RETAIL DISPLAY CASES.
EUROPEAN RESEARCH COLLABORATION IN THE FIELD OF FOOD CHILLING: A PART OF THE COST 91 BIS PROJECT.
EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.
THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
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