Physiological water content of frozen and quick frozen chicken and turkey parts : control methods fo - detaljert visning

Physiological water content of frozen and quick frozen chicken and turkey parts : control methods for extraneous water

Commission of the European Communities, Directorate-General for Agriculture
Bok Engelsk 1993


Utgitt	Luxembourg : Commission of the European Communities , 1993
Omfang	45 p.
Emner	Food industry and trade - European Economic Community countries Food - Moisture Frozen poultry - European Economic Community countries Poultry - Processing næringsmiddelkontroll ef
ISBN	9282669130