The use of phosphatic preparations in meat products
2006
Stamenkovic, T.
On the basis of the literature data, the use and role of phasphatic preparations has been presented in particular groups of meat products, as follows: chopped up shaped meat, sausages, semi-durable canned products, canned products and smoked and heat treated dry meat products. The focus was put in quantities and procedures of introducing phosphatic preparations into the meat products, The need for control of the used, or introduced quantities of the phosphatic preparations at formulation of products, as well as in the ready-made products, was given.
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书目信息
页码
pp. 216-225
其它主题
Controle de fabrication; Control de fabricacion; Produit carne
语言
塞尔维亚
注释
Summaries ( En, Sr)
55 ref.
翻译的标题
Upotreba fosfatnih preparata u proizvodima od mesa
类型
Bibliography; Lit. Review; Summary
2008-05-15
AGRIS AP