The shelf-life of pieces of fresh meat as a function of degree of comminution
1989
Bohnsack, U. (Technische Univ. Berlin (Germany, F.R.). Inst. fuer Lebensmitteltechnologie und Gaerungstechnologie. Fachgebiet Technologie Tierischer Lebensmittel) | Hoepke, H.-U.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 1338-1344
Other Subjects
Aptitude a la conservation; Aptitud para la conservacion; Inspeccion de los alimentos
Language
German
Note
5 graphs, 2 tables; 11 ref. Summaries (De, En). Dedicated to Prof. Dr. Gerhard Reuter (60th birthday)
Type
Summary
1990-08-15
AGRIS AP
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