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Prolongation of storage life of non-traditionally preserved foods (semiaseptic packing, pasteurization, glycine, cool storage)

1990

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

AGROVOC Keywords
analyse organoleptique carne de cerdo conditionnement cooling enfriamiento glicina glycine keeping quality organoleptic analysis organoleptic properties packaging pork preservation refrigeration refroidissement sterilizing viande de porc
Bibliographic information
Potravinarske Vedy - UVTIZ (Czechoslovakia)
Volume 8 Issue 2
Pagination
pp. 93-101
Other Subjects
Sterilisation (germes); Empaque; Aptitude a la conservation; Storage/ pasteurizing; Refrigeracion; Analisis organoleptico; Stockage/ pasteurisation; Propiedades organolepticas; Preservacion; Propriete organoleptique; Almacenamiento/ pasteurizacion; Esterilizacion; Aptitud para la conservacion
Language
Slovak
Note
1 scheme, 5 tables; 10 ref. Summaries (De, En, Ru, Sk)
Type
Summary
1990-08-15
AGRIS AP
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