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HomeStudy on state of play of processing technologies and the absorption of water in poultrymeat
Executive summary
Metadejta tal-pubblikazzjoni
The purpose of this study was to provide the European Commission with a comprehensive insight of the current technologies used in poultry processing in the European Union, with a view to examining the water uptake in broiler chickens from the different significant processing stages from scalding to chilling and its influence on the water/protein ratio as specified in Commission Regulation (EC) No 543/2008.
- Ippubblikat:
- Temi Tekonoloġija u sigurtà alimentari
- Suġġett: kwalità tal-prodott , laħam tal-pollam , leġiżlazzjoni dwar il-prodotti tal-ikel , pollam , pollam maqtul , prodott friżat , prodott tal-ikel proċessat , proċessar tal-ikel , standard tal-kummerċjalizzazzjoni , teknoloġija alimentari
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| ISSN | ISBN 978-92-79-66224-9 | DOI 10.2762/620936 | Numru tal-Katalogu KF-02-16-075-2A-N |
- Released on EU publications website:
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