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The technological and microbiological aspects of CaCl2 use at comminuted meat products manufacture

1989

Lipatov, N.N. | Polyschuk, P.K. | Scherbinin, A.A. | Krestovsky, V.N. | Lisytsyn, A.B.

AGROVOC Keywords
additif alimentaire aditivos alimentarios beef calcium chloride carne carne de res chlorure de calcium cloruro calcico cooking corps gras cuisson fats food additives grasas meat processed products productos procesados proteine proteins viande viande bovine
Bibliographic information
Publisher
SFI
Other Subjects
Produit transforme; Proteinas; Coccion
Language
English
Note
4 tables
Type
Conference
Source
Proceedings, 2 (session 2, 3 and 4) ICOMST-89, Slagteriernes Forskningsinstitut, Roskilde (Denmark).- Roskilde (Denmark): SFI, 1989. p. 343-349
Conference
35. International Congress of Meat Science and Technology, Copenhagen (Denmark), 20-25 Aug 1989
1995-08-15
AGRIS AP
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