Variation of muscle and fat criteria and their possible effects on the quality of frozen meat
8 tables, graphs, photographs; 8 ref.
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| Main Authors: | , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Oxford (UK) Pergamon Press
1977
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| Subjects: | FAO ECE, FROZEN MEAT, FOODS, PRESERVATION, FOOD TECHNOLOGY, MUSCLES, FATS, CARCASSES, SWINE, CATTLE, SHEEP, SLAUGHTERING, TECHNOLOGY, VIANDE CONGELEE, PRODUIT ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, CARNE CONGELADA, ALIMENTOS, PRESERVACION, TECNOLOGIA DE LOS ALIMENTOS, MUSCLE, CORPS GRAS, CARCASSE, PORCIN, BOVIN, OVIN, ABATTAGE D'ANIMAUX, TECHNOLOGIE, MUSCULOS, GRASAS, CANAL ANIMAL, CERDO, GANADO BOVINO, OVINOS, TECNOLOGIA, |
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