[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].

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].
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]. — المؤلف: Wojciechowski, J — Die Nahrung 1976

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