High hydrostatic pressure treatment of marinated turkey Part 2: Improvement of product safety and production planning;Hochdruckbehandlung marinierter Geflügelfleischprodukte Teil 2: Sensorische und Rheologische Veränderungen - Verbesserung der Produktsicherheit und Produktionsplanung

Fleischwirtschaft

Volumn 91, Issue 6, 2011, Pages 85-91

  Schmidgall, Von Johanna ^a   Töpfl, Stefan ^a   Hertel, Christian ^a   Bindrich, Ute ^a   Heinz, Volker ^a  

^a DIL Deutsches Institut für Lebensmitteltechnik German Institute of Food Technologies e V   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79959742592     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (47)

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