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Fermentation of meat: an integrated process.  [1986]

Demeyer D.I. Verplaetse A. Gistelinck M. Rijksunivesiteit Gent, Melle (Belgium). Onderzoekscentrum Voeding, Veeteelt en Vleestechnologie [Corporate Author] Universidad Austral de Chile, Valdivia (Chile). Facultad de Ciencias Agrarias. [Corporate Author]

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Other subjects

  • models
  • aptitud para la conservacion
  • quality controls
  • keeping quality
  • modelos
  • sausages
  • controle de qualite
  • maturation
  • maduracion
  • modele
  • saucisse
  • aptitude a la conservation
  • salchicha
  • control de calidad

From the journal

Belgian Journal of Food Chemistry and Biotechnology

ISSN : 0773-6177

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Other information

Language : English

Type : Journal Article

In AGRIS since : 2012

Volume : 41

Extent : v.131-139(5)

All titles :

" Fermentation of meat: an integrated process. "