QUALITY-CONTROL OF MEAT-PRODUCTS

被引：0

作者：

FLORES, J

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1980年 / 20卷 / 02期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：180 / 188

页数：9

共 50 条

[1] PROBLEMS OF QUALITY-CONTROL OF MEAT-PRODUCTS AND OF THE ARGUMENTATION BEFORE THE COURT
PRANDL, O
WIENER TIERARZTLICHE MONATSSCHRIFT, 1981, 68 (07): : 253 - 256
[2] COOKED SAUSAGE, OTHER MEAT-PRODUCTS AND LARD - REPORT ON THE DLG QUALITY-CONTROL PROTOCOLS OF 1990
HILDEBRANDT, G
HAMMER, G
FLEISCHWIRTSCHAFT, 1990, 70 (10): : 1120 - &
[3] QUALITY CONCEPTS FOR MEAT AND MEAT-PRODUCTS
HOFMANN, K
FLEISCHWIRTSCHAFT, 1993, 73 (09): : 1014 - 1019
[4] LIPIDS AND QUALITY OF MEAT AND MEAT-PRODUCTS
GIRARD, JP
RAMIHONE, M
REVUE FRANCAISE DES CORPS GRAS, 1987, 34 (7-8): : 327 - 332
[5] QUALITY COMPETITION FOR MEAT-PRODUCTS
DURR, H
ALIMENTA, 1985, 24 (05): : 122 - 122
[6] INFLUENCE ON THE QUALITY OF MEAT-PRODUCTS
POTTHAST, K
FLEISCHWIRTSCHAFT, 1992, 72 (11): : 1497 - &
[7] THE EEC AND MEAT-PRODUCTS QUALITY
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FLEISCHWIRTSCHAFT, 1987, 67 (12): : 1445 - 1445
[8] QUALITY ASSESSMENT OF MANUFACTURED MEAT-PRODUCTS
BEILKEN, SL
EADIE, LM
JONES, PN
HARRIS, PV
FOOD AUSTRALIA, 1990, 42 (11): : 532 - 536
[9] THE INFLUENCE OF PROCESSING ON THE QUALITY OF MEAT-PRODUCTS
WIRTH, F
ERNAHRUNGS-UMSCHAU, 1985, 32 (05): : 141 - 144
[10] OXIDATIVE PROCESSES IN MEAT AND MEAT-PRODUCTS - QUALITY IMPLICATIONS
KANNER, J
MEAT SCIENCE, 1994, 36 (1-2) : 169 - 189