Mechanically separated poultry meat and problems with your shelf-life

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F00%3A00005503" target="_blank" >RIV/60461373:22330/00:00005503 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

polština

Original language name

Separirovannoe mjaso pticy i problematika jego chranenija

Original language description

The lactic acid and/or sodium lactate was used to prolong the shelf-life of mechanically separated poultry meat. The microbial counts were reduced using these additives. The distribution of lactate in meat and bone fraction during separation was estimat

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2000

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Mjaso i moloko, 9

ISSN

0944-1646

e-ISSN

—

Volume of the periodical

—

Issue of the periodical within the volume

9

Country of publishing house

NA - NAMIBIA

Number of pages

3

Pages from-to

—

UT code for WoS article

—

EID of the result in the Scopus database

—