Optimising Heat Treatment of Meat Products Using Low Cooking Temperatures

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L. Nersting Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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,
M.D. Aaslyng Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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, und
I. Simonsen Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark; lng@dti.dk

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Art:
Kapitel
Seiten:
650–651
DOI:
https://doi.org/10.3920/9789086868605_290