PACKAGING FOR MEAT AND MEAT-PRODUCTS

被引：0

作者：

TANDLER, K

机构：

来源：

FLEISCHWIRTSCHAFT | 1978年 / 58卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1404 / &

共 50 条

[41] RATIONALIZING EXAMINATION OF MEAT AND MEAT-PRODUCTS
HAUSER, E
KUNZLER, W
[J]. FLEISCHWIRTSCHAFT, 1978, 58 (09): : 1486 - 1489
[42] TEMPERATURE TREATMENT OF MEAT AND MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1980, 60 (01): : 13 - 16
[43] QUALITY CONCEPTS FOR MEAT AND MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1993, 73 (09): : 1014 - 1019
[44] LIPIDS AND QUALITY OF MEAT AND MEAT-PRODUCTS
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[J]. REVUE FRANCAISE DES CORPS GRAS, 1987, 34 (7-8): : 327 - 332
[45] RATIONALIZING THE EXAMINATION OF MEAT AND MEAT-PRODUCTS
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HAUSER, E
[J]. FLEISCHWIRTSCHAFT, 1980, 60 (09): : 1680 - 1681
[46] BACTERIOLOGICAL FLORA OF MEAT AND MEAT-PRODUCTS
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[J]. ZENTRALBLATT FUR MIKROBIOLOGIE, 1985, 140 (01): : 55 - 58
[47] THE INFLUENCE OF MICROORGANISMS ON MEAT AND MEAT-PRODUCTS
不详
[J]. FLEISCHWIRTSCHAFT, 1986, 66 (03): : 334 - 337
[48] ORGANOCHLORINE AND PCBS IN MEAT AND MEAT-PRODUCTS
CANTONI, C
CATTANEO, P
FABBRIS, F
PRINA, G
[J]. INDUSTRIE ALIMENTARI, 1985, 24 (02): : 127 - 131
[49] REFORMING MEAT-PRODUCTS
不详
[J]. FOOD MANUFACTURE, 1974, 49 (08): : 35 - &
[50] SPOILAGE OF MEAT-PRODUCTS
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[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1985, 59 (06): : R3 - R4