ICoMST 2017 - Optimising heat treatment of meat products using low cooking temperatures

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  1. Danish Technological Institute
  2. International Activities
  3. ICoMST International Congress of Meat Science and Technology
  4. ICoMST 2017
Lars Leopold Hinrichsen

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ICoMST 2017 - Optimising heat treatment of meat products using low cooking temperatures

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01. Frontpage02. At-line rapid instrumental method for measuring the boar taint components androstenone and skatole in pork fat03. Mathematical modelling of shelf life in MAP packed meat04. Meat flavour in pork and beef - From animal to meal05. Optimising heat treatment of meat products using low cooking temperatures06. Thawing of pork loin