Substitution of ice by a curing salt solution during meat...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology

Irmscher, Stefan B., Terjung, Eva-Maria, Gibis, Monika, Herrmann, Kurt, Kohlus, Reinhard, Weiss, Jochen
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.034
Date:
May, 2016
File:
PDF, 1.33 MB
english, 2016
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