A study of the heat processing of meats with special reference to the protective effect of fat on the heat-liability of microorganisms, to obtain informations for use in producing improved canned meat products
1970
Prändl, O.
AGROVOC Keywords
Bibliographic information
Publisher
Dept. of Meat Hygiene, Meat Technology and Food Science
Language
English
Note
Includes bibliographical references (leaves 60-65).
Type
Text; Monographic; Bibliography
Corporate Author
Vienna (Austria). Tierärztliche. Hochschule. Institut für Fleischhygiene, Fleischtechnologie und Lebensmittelkunde.
2024-02-27
2025-04-23
MODS
Data Provider
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