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The effect of two combined methods of preservation (heat sterilization - ionizing radiation) on the content of the thiol group, myoglobin and ammonia in a two-component cannery product

1987

Rajniakova, A. | Sorman, L. | Homolova, B. (Slovenska Vysoka Skola Technicka, Bratislava (Czechoslovakia). Chemickotechnologicka Fakulta)

AGROVOC Keywords
alimentos preparados ammonia ammoniac beef calor carne de res cauliflowers chaleur coliflor heat mioglobina myoglobin myoglobine prepared foods radiation sterilizing thiol thiols tioles viande de boeuf
Bibliographic information
Volume 5 Issue 4
Pagination
pp. 287-293
Other Subjects
Radiaciones; Radiations; Amoniaco; Preservacion/ productos enlatados; Chou-fleur; Aliment prepare; Preservation/ produit en conserve; Esterilizacion; Sterilisation (germes); Preservation/ canned products
Language
Slovak
Note
3 graphs, 2 tables; 18 ref. Summaries (De, En, Ru, Sk)
Type
Summary
1989-08-15
AGRIS AP
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