EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF
- Author
- MOLEERATANOND W; ASHBY BH; KRAMER A; BERRY BW; LEE W
UNIV. MARYLAND, FOOD TRRF LAB./COLLEGE PARK MD 20742/USA - Source
- J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 829-837; 6 P.; BIBL. 17 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BOEUF CONGELATION ENTREPOSAGE PRODUIT CONGELE EMBALLAGE QUALITE PROPRIETE ORGANOLEPTIQUE VALEUR NUTRITIVE VIANDE PRODUIT CARNE ENERGIE ETUDE ECONOMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FREEZING WAREHOUSING FROZEN PRODUCT QUALITY ORGANOLEPTIC PROPERTIES NUTRITIVE VALUE MEAT MEAT PRODUCT ENERGY ENERGY SOURCES ECONOMIC STUDY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110409168
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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