THE INFLUENCE OF SLAUGHTER WEIGHT OF PIGS ON THE QUALITY CHARACTERISTICS OF CANNED HOT MEAT.
- Other title
- INFLUENCE DU POIDS DES PORCS A L'ABATTAGE SUR LES CARACTERISTIQUES DE QUALITE DES CARCASSES DE VIANDE DESOSSEE A CHAUD (fr)
- Author
- POSPIECH E
AGRICULTURAL UNIV., DEP. FOOD TECH. ANIMAL ORIGIN/POZNAN/POL - Source
- ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1982; VOL. 8; NO 3-4; PP. 185-196; ABS. POL; BIBL. 19 REF.; 5 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE PORC TECHNOLOGIE PRODUIT CONSERVE QUALITE MATIERE PREMIERE APTITUDE TECHNOLOGIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- TECHNOLOGY CANNED PRODUCT QUALITY RAW MATERIALS KEEPING QUALITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0291412
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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