About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effect of technologies on quality of raw meat

2000

Gasperlin, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
abattage d'animaux almacenamiento calidad carne higiene de la carne industria de la carne industrie de la viande keeping quality maduramiento meat meat hygiene meat industry preservation quality ripening sacrificio slaughtering stockage storage technical properties viande
Bibliographic information
Pagination
p. 90-102
Other Subjects
Aptitud para la conservacion; Hygiene de la viande; Aptitude a la conservation; Qualite; Murissage; Preservacion; Propiedades tecnicas; Propriete technologique
Language
Slovenian
Note
Summaries (En, Sl)
1 table; 2 ill., 14 ref.
ISBN
961-6333-06-0
Translated Title
Vpliv tehnologij na kakovost presnega mesa
Type
Summary; Conference
Source
Meat and Meat Products for Quality Nutrition: Proceedings, Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-06-02
Conference
2nd Conference on the Importance of Meat in Nutrition and Health, Portoroz (Slovenia), 10-11 Feb 2000
2001-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by University of Ljubljana

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]