The evolution of colour parameters during "chorizo" processing (German)
- New search for: Pagan-Moreno, M.J.
- New search for: Pagan-Moreno, M.J.
- New search for: Gago-Gago, M.A.
- New search for: Perez-Alvarez, J.A.
- New search for: Sayas-Barbera, M.E.
- New search for: Rosmini, M.R.
- New search for: Perlo, F.
- New search for: Aranda-Catala, V.
In:
Fleischwirtschaft
;
78
, 9
; 987-988
;
1998
-
ISSN:
- Article (Journal) / Print
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Title:The evolution of colour parameters during "chorizo" processing
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Contributors:Pagan-Moreno, M.J. ( author ) / Gago-Gago, M.A. / Perez-Alvarez, J.A. / Sayas-Barbera, M.E. / Rosmini, M.R. / Perlo, F. / Aranda-Catala, V.
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Published in:Fleischwirtschaft ; 78, 9 ; 987-988
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Publisher:
- New search for: dfv-Mediengruppe, Dt. Fachverl.
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Place of publication:Frankfurt, M.
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Publication date:1998
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:German
- New search for: 83.00
- Further information on Basic classification
- New search for: 020/5840
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Keywords:
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Classification:
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Source:
Table of contents – Volume 78, Issue 9
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 917
-
Editorial - Gezielte Leistungen stärken Sicherheit der Verbraucher| 1998
- 921
-
Blickpunkt - Amtliche Lebensmittelüberwachung im WandelHartig, M. et al. | 1998
- 922
-
Nachrichten| 1998
- 924
-
Personalien| 1998
- 925
-
Veranstaltungen| 1998
- 928
-
Neuerscheinungen| 1998
- 930
-
Aus der Industrie| 1998
- 935
-
Technologie - IFFA '98 . Nachbericht . Tendenzen in der Zerkleinerungstechnik . 2. WölfeHaack, E. et al. | 1998
- 935
-
IFFA '98 - Nachbericht - Tendenzen in der Zerkleinerungstechnik - 2. WoelteHaack, E. / Warnecke, H.-W. et al. | 1998
- 942
-
The estimation of technoloclical effectiveness of the work of silent cutter knives of various cuffing edge geometry - 1 The knives of broken line shapeDolata, W. et al. | 1998
- 946
-
Restructured shoulders in gastronomy - Changes in product qualityGroll, P. / Klein, D. et al. | 1998
- 953
-
Effects of pre-tumbling (sequence of pressure impacts) in the manufacture of whole muscle cooked meat productsXargayo, M. / Freixanet, L. / Lagares, J. / Fernandez, E. / De Jaeger-Ponnet, P. et al. | 1998
- 960
-
Tiefkühlkost - Technologische und mikrobiologische Aspekte bei der Entwicklung von TiefkühlkostWeber, H. et al. | 1998
- 960
-
Technologische und mikrobiologische Aspekte bei der Entwicklung von TiefkuehlkostWeber, H. et al. | 1998
- 962
-
Stationary and transport chilling of slaughtered pigs and cattleRing, C. / Atanassova, V. et al. | 1998
- 966
-
Hybrid- Schmelzverfahren Hybrid storage for production and process engineering applications - Enormous discharge rates by means of combined melting systemsSchmid, W. et al. | 1998
- 971
-
The surface count on equipment and premises and the handling of hygiene in a meat cuffing plant for pork - 2. PartUpmann, M. / Reuter, G. et al. | 1998
- 975
-
Redox potential of meat end meat products - 1. Physico-chemical basis, determination and evaluation of the redox potentialRoedel, W. / Scheuer, R. et al. | 1998
- 982
-
Zertifizierung von HACCP-Konzepten durch Dritte Gemeinsame Stellungnahme des DIHT und BLL| 1998
- 982
-
Zertifizierung - Zertifizierung von HACCP-Konzepten durch Dritte - Gemeinsame Stellungnahme des DIHT und BLL| 1998
- 984
-
Decontamination of poultry meat with trisodium phosphate and lactic acidEllerbroek, L. / Okolocha, E. M. / Weise, E. et al. | 1998
- 984
-
Decontamination of poultry meat wnh trisodium phosphate and lactic acidEllerbroek, L. et al. | 1998
- 986
-
Technologie - The estimation of technoloqical effectiveness of the work of silent cutter knives of vanous cufflng edge geometry -1. The knives of broken line shap?Dolata, W. et al. | 1998
- 986
-
Schinkenproduktion - Restructured shoulders in gastronomy - Changes in product qualityGroll, P. et al. | 1998
- 987
-
The evolution of colour parameters during "chorizo" processingPagan-Moreno, M.J. et al. | 1998
- 989
-
Kühlen - Hybrid storage for production and process engineering applications - Enormous dlscharge rates by means of combined melting systemsSchmid, W. et al. | 1998
- 989
-
Schinkenproduktion - Effects of pre-tumbling (sequence of pressure impacts) in the manufacture of whole muscle cooked meat productsXargayo, M. et al. | 1998
- 990
-
Betriebshygiene - The surface count on equipment and premises and the handling of hygiene in a meat cuthng plant for pork - 2. PartUpmann, M. et al. | 1998
- 990
-
Redoxpotential - Redox potential of meat and meat products -1. Physico-chemical basis, determination and evaluation of the redox potentialRödel, W. et al. | 1998
- 990
-
Transportkühlung - Stationary and transport chilling of slaughtered pigs and cattleRing, Ch et al. | 1998