I This document has been approved for public release and sale; its distribution is unlimited
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shel...
Meat is processed to various degrees before it reaches the consumer. The surface of a piece of meat ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
This document has been approved for public release and sale; its distribution is unlimited. Citation...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
SIGLEAvailable from British Library Document Supply Centre-DSC:8614.4718(no 45) / BLDSC - British Li...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Objective The objective of this research was to evaluate the physico-chemical, microbiological and s...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
Exporting beef products has been given high priority status by a number of producer and packer group...
Due to the character of the original source materials and the nature of batch digitization, quality ...
One of the fastest growing sectors in food service industries is that of frozen foods. Beside the vo...
The use of modern technologies in meat production often leads to the formation of raw meat with unch...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shel...
Meat is processed to various degrees before it reaches the consumer. The surface of a piece of meat ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
This document has been approved for public release and sale; its distribution is unlimited. Citation...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
SIGLEAvailable from British Library Document Supply Centre-DSC:8614.4718(no 45) / BLDSC - British Li...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Objective The objective of this research was to evaluate the physico-chemical, microbiological and s...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
Exporting beef products has been given high priority status by a number of producer and packer group...
Due to the character of the original source materials and the nature of batch digitization, quality ...
One of the fastest growing sectors in food service industries is that of frozen foods. Beside the vo...
The use of modern technologies in meat production often leads to the formation of raw meat with unch...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shel...
Meat is processed to various degrees before it reaches the consumer. The surface of a piece of meat ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
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