✦ LIBER ✦

Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System

✍ Scribed by C. B. FRYE; C. R. CALKINS; R. W. MANDIGO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rapid Chilling and Mechanical Portioning

✍ C.B. FRYE; C.R. CALKINS; R.W. MANDIGO 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 569 KB

RESTRUCTURED FRESH MEAT CUTS FROM CHILLE

✍ D. L. HUFFMAN; J. L. CORDRAY 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 379 KB

Effects of Brine and CO2 Chilling System

✍ E.L. WILEY; J.O. REAGAN; J.A. CARPENTER; J.B. ANDERSON; M.F. MILLER 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB