| Título de serie: |
Advances in meat research |
| Título : |
Electrical stimulation |
| Tipo de documento: |
texto impreso |
| Autores: |
A.M Pearson, Autor ; T.R Dutson, Autor |
| Editorial: |
Avi |
| Fecha de publicación: |
1985 |
| Número de páginas: |
327 p |
| Il.: |
il.,cuads.,fotos |
| Nota general: |
Incluye bibliografía |
| Idioma : |
Español (spa) |
| Clasificación: |
Tecnología de alimentos
|
| Palabras clave: |
TECNOLOGÍA DE LA CARNE ESTIMULACIÓN ELÉCTRICA |
| Clasificación: |
664 |
| Nota de contenido: |
Contiene:
-Cold-induced toughness of meat
-Postmortem conditioning of meat
-Electrical stimulation: its early deveopment in new
-Effects of electrical stimulation on meat quality, color, grade, heat ring, and palatability.
-Use of electrical stimulation for hot boning of meat
-Scientific basis for electrical stimulation
-Industrial applications of electrical stimulation
-Cold storage energy aspect of electrically stimulated hot-boned meat
-Electrical stimulation research: present concepts and future directions
|
Advances in meat research. Electrical stimulation [texto impreso] / A.M Pearson, Autor ; T.R Dutson, Autor . - [S.l.] : Avi, 1985 . - 327 p : il.,cuads.,fotos. Incluye bibliografía Idioma : Español ( spa)
| Clasificación: |
Tecnología de alimentos
|
| Palabras clave: |
TECNOLOGÍA DE LA CARNE ESTIMULACIÓN ELÉCTRICA |
| Clasificación: |
664 |
| Nota de contenido: |
Contiene:
-Cold-induced toughness of meat
-Postmortem conditioning of meat
-Electrical stimulation: its early deveopment in new
-Effects of electrical stimulation on meat quality, color, grade, heat ring, and palatability.
-Use of electrical stimulation for hot boning of meat
-Scientific basis for electrical stimulation
-Industrial applications of electrical stimulation
-Cold storage energy aspect of electrically stimulated hot-boned meat
-Electrical stimulation research: present concepts and future directions
|
|
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