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pro vyhledávání: '"R. L. T. Lopes"'
Publikováno v:
International Journal of Food Science & Technology. 18:481-493
Summary The effects of extremes of post-mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post-mortem by slow chilling (+ 12°C), rapid chilling (OOC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8ffdf3d622c2f30a86be03ea5ec548a
https://doi.org/10.1111/j.1365-2621.1983.tb00290.x
https://doi.org/10.1111/j.1365-2621.1983.tb00290.x
