首页> 美国政府科技报告 >Studies Beef Quality I. The Effect of Blast-freezing Hot Beef Quarters II. Physiological and Biological Effects of Various Pre-slaughter Treatments III. Influence of Various Pre-slaughter Treatments on Weight Losses and Eating Quality of Beef Carcasses

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Studies Beef Quality I. The Effect of Blast-freezing Hot Beef Quarters II. Physiological and Biological Effects of Various Pre-slaughter Treatments III. Influence of Various Pre-slaughter Treatments on Weight Losses and Eating Quality of Beef Carcasses

机译：研究牛肉质量I.高温冷冻牛肉季节的影响II。各种屠宰前处理的生理和生物效应III。不同屠宰前处理对牛胴体重减重和食味品质的影响

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Ⅰ.THE Effect of Blast-freezing Hot Beef Quarters nⅡ.Physiological and Biological Effects of Various Pre-slaughter Treatments nⅢ.Influence of Various Pre-slaughter Treatments on Weight Losses and Eating Quality of Beef Carcasses

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A. Howard; R. A. Lawric;
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年度 1956
页码 1-78
总页数 78
原文格式 PDF
正文语种 eng
中图分类工业技术;
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4. Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio [C] . N. Szerman, Y. Barrio, B. Schroeder, International congress on engineering and food . 2011

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7. Report drawn up on behalf of the Committee on External Economic Relations on the proposals from the Commission of the European communities to the council for I. A regulationopening a Community tariff quota for high-quality, fresh, chilled or frozen beef or veal falling within subheadings 02.01 A II a) and 02.01 A II b) of the Common Customs Tariff II. A regulation opening a Community tariff quota for frozen buffalo meat falling within subheading 02.01 A II b) 4bb)33 of the Common Customs Tariff (Doc. 1-574/80) III. A regulation on the opening, allocation and administration of the Community tariff quota for frozen beef and veal falling within subheading 02.01 A II b) of theCommon Customs Tariff (1981) (Doc. 1-676/80). Working Document 1980-1981, Document 1-689/80, 15 December 1980 [O] . 1980

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8. Development of Irradiated Beef. II. Effects of Irradiation Temperature and Dose on the Quality of Roast Beef. [R] . shults,gary w. wierbicki, e. 1974

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Studies Beef Quality I. The Effect of Blast-freezing Hot Beef Quarters II. Physiological and Biological Effects of Various Pre-slaughter Treatments III. Influence of Various Pre-slaughter Treatments on Weight Losses and Eating Quality of Beef Carcasses

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