WPŁYW SPOSOBU CHŁODZENIA NA JAKOŚĆ MIKROBIOLOGICZNĄ SUROWCÓW PRZEZNACZONYCH DO PRODUKCJI ŻYWNOŚCI WYGODNEJ.
- Published in:
- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2014, v. 8, n. 4, p. 1
- By:
- Publication type:
- Article
Works matching DE "COOLING of food poultry"
Results: 3
1
2
Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir 1 2 3.
- Published in:
- Journal of Animal Science, 2019, v. 97, n. 6, p. 2441, doi. 10.1093/jas/skz131
- By:
- Publication type:
- Article
3
QUALITY ANALYSIS OF RAW BROILER CARCASSES ALONG A COLD CHAIN.
- Published in:
- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2012, v. 55, n. 2, Supp, p. 103
- By:
- Publication type:
- Article