[Effects of technological additives and heating range on some chemical and physical changes in canned meat. 2. Changes in redox potentials and selected quality characteristics]. [electronic resource]

Name: [Effects of technological additives and heating range on some chemical and physical changes in canned meat. 2. Changes in redox potentials and selected quality characteristics]. [electronic resource]
Author: Wojciechowski, J

[Effects of technological additives and heating range on some chemical and physical changes in canned meat. 2. Changes in redox potentials and selected quality characteristics]. [electronic resource] — المؤلف: Wojciechowski, J — 1976

المؤلف: Wojciechowski, J
النشر: 1976
الوصف: 699-706 p.
الموضوعات: Ascorbic Acid؛ Food Additives؛ Food Preservation؛ Gelatin؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Meat؛ Oxidation-Reduction