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[Meat technology: Chemical and biological principles [textbook]]

1989

Wismer-Pedersen, J.

AGROVOC Keywords
ahumado brining carne food technology fumage industria de la carne industrie de la viande meat meat industry meat products productos de la carne refrigeration sacrificio salage slaughtering smoking technologie alimentaire viande
Bibliographic information
Publisher
DSR Forlag
Pagination
183 p.
Other Subjects
Produit carne; Tecnologia de los alimentos; Abattage de betail; Salazon; Dinamarca/ congelacion; Denmark/ freezing; Danemark/ congelation; Refrigeracion
Language
Danish
Note
117 ill., 62 tables; 62 ref. *DK
ISBN
87-7432-329-6
Type
Bibliography; Non-Conventional
1990-08-15
AGRIS AP
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