About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The decrease of the content of nitrites in poultry meat products

1992

Mikova, K. (Biointer, Prague (CSFR). Vyzkumne Vyvojove Laboratore) | Komrska, P.

AGROVOC Keywords
acide ascorbique acide sorbique acido ascorbico acido sorbico agent de conservation analyse organoleptique ascorbic acid brining carne de pollo carne picada chicken meat colorant alimentaire colorantes alimentarios feeding preferences food colourants gusto (sentido) hams higiene de la carne jambon meat hygiene meat texture minced meat nitrite nitrites nitritos organoleptic analysis organoleptic properties preferencias alimentarias preservadores preservatives salage sorbic acid taste (sensation) textura de la carne texture de la viande viande de poulet
Bibliographic information
Potravinarske Vedy - UVTIZ (CSFR)
Volume 10 Issue 2 ISSN 0232-0568
Pagination
pp. 105-112
Other Subjects
Hygiene de la viande; Salazon; Sens du gout; Viande hachee; Analisis organoleptico; Propiedades organolepticas; Propriete organoleptique; Jamon; Preference alimentaire
Language
Czech
Note
2 graphs, 5 tables; 11 ref. Summary (En)
Type
Summary
1993-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Matica Srpska Library

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]