[Cooking using pasteurizing and cooking values. 3. Notion of cooking value [meat products]]
1984
Martin, J.L. (Centre Technique de la Salaison de la Charcuterie et des Conserves de Viandes, Jouy-en-Josas (France). Laboratoire de Charcuterie Experimentale)
AGROVOC Keywords
Bibliographic information
Viandes et Produits Carnes (France)
Volume
5
Issue
4
ISSN
0241-0389
Pagination
pp. 146-148
Other Subjects
Qualite/ evaluation; Quality / evaluation; Produit carne; Calidad / evaluacion; Coccion
Language
French
Note
Summary (Fr)
Type
Summary
1985-08-15
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