𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Dielectric thawing of meat and meat products

✍ Scribed by H. R. SANDERS


Book ID
108797319
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
585 KB
Volume
1
Category
Article
ISSN
0950-5423

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πŸ“œ SIMILAR VOLUMES


THE FLAVOR OF MEAT AND MEAT PRODUCTS
✍ PAUL E. HOWE; NICHOLAS G. BARBELLA πŸ“‚ Article πŸ“… 1937 πŸ› Institute of Food Technologists 🌐 English βš– 321 KB
Food group (meat panel) water in meat an
πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 336 KB

The following are summaries ofpaperspresented at a symposium organised by the Meat Panel of the Food Group. It was held at the Society of Chemical Industry, 14 Belgrave Square, London, S WI X 8PS on 20 October, 1982. The papers published here are entirely the responsibility of the authors and do not

Lactic acid bacteria of meat and meat pr
✍ Aubrey F. Egan πŸ“‚ Article πŸ“… 1983 πŸ› Springer Netherlands 🌐 English βš– 551 KB

When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability. The presence of a flora of psychrotrophic lactic acid bacteria on