✦ LIBER ✦

Selection criteria for beef carcass chilling

✍ Scribed by P. Mallikarjunan; G.S. Mittal

Book ID: 117672501
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 556 KB
Volume: 29
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(96)00064-6

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Optimum conditions for beef carcass chil

Optimum conditions for beef carcass chilling

✍ P. Mallikarjunan; G.S. Mittal 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 865 KB

Meat Quality Kinetics during Beef Carcas

Meat Quality Kinetics during Beef Carcass Chilling

✍ P. MALLIKARJUNAN; G.S. MITTAL 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 523 KB

PREDICTION of BEEF CARCASS CHILLING TIME

PREDICTION of BEEF CARCASS CHILLING TIME and MASS LOSS

✍ P. MALLIKARJUNAN; G.S. MITTAL 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 491 KB

Factors affecting beef palatability &mda

Factors affecting beef palatability — farmgate to chilled carcass

✍ Ferguson, D. M.; Bruce, H. L.; Thompson, J. M.; Egan, A. F.; Perry, D.; Shorthos 📂 Article 📅 2001 🏛 Commonwealth Scientific and Industrial Research Or 🌐 English ⚖ 247 KB

Heat and mass transfer during beef carca

Heat and mass transfer during beef carcass chilling — Modelling and simulation

✍ P. Mallikarjunan; G.S. Mittal 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 898 KB

SENSORY AND COOKING PROPERTIES OF GROUND

SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES

✍ H. R. CROSS; B. W. BERRY; DAVE MUSE 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 402 KB