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Riduzione del contenuto di cloruro sodico nelle carni. Ricorso ad idrolisati di collagene.

1990

Hofmann K. | Marggrander K.

AGROVOC Keywords
brining chlorure de sodium collagen collagene contenido mineral food technology meat products mineral content productos de la carne salage sodium chloride technologie alimentaire
Bibliographic information
Volume 31 ISSN 0037-1521
Pagination
v.251-252(2)
Other Subjects
Colagenos; Cloruro sodico; Tecnologia de los alimentos; Salazon; Teneur en elements mineraux; Produit carne
Language
Italian
Note
Reprinted from: Fleischwirtschaft (1989) (no.69) p. 23-28.
Translated Title
English. [Reduction of the content of sodium chloride in the meats. A recourse to collagen hydrolisates]. [Italian]
Type
Journal Article; Journal Part
Source
Selezione-Veterinaria (Italy). (Feb 1990). v. 31(2) p. 251-252.
2012-11-15
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