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L Körmendy

Showing results (1-10 of 5) with videos related to

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Meat Science|November 8, 2011
Determination of the extent of heat treatment in canned hams by use of the phosphatase testL Körmendy, E Rékasi, I Fetter
Meat Science|November 8, 2011
Comparison of analytical methodsL Körmendy, V Mihályi, E Zukál, et al.
Meat Science|November 9, 2011
Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat productsK Incze, L Körmendy, I Körmendy, et al.
Meat Science|November 9, 2011
An assessment of simple referee methods for the prediction of lean in pig carcassesT Klosz, L Timár, L Körmendy, et al.
Meat Science|November 9, 2011
Relationship of physically separable lean with chemical lean in pig carcassesE Nagy, L Körmendy, I Eliás, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Determination of the extent of heat treatment in canned hams by use of the phosphatase testL Körmendy, E Rékasi, I Fetter
Meat Science|November 8, 2011
Comparison of analytical methodsL Körmendy, V Mihályi, E Zukál, et al.
Meat Science|November 9, 2011
Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat productsK Incze, L Körmendy, I Körmendy, et al.
Meat Science|November 9, 2011
An assessment of simple referee methods for the prediction of lean in pig carcassesT Klosz, L Timár, L Körmendy, et al.
Meat Science|November 9, 2011
Relationship of physically separable lean with chemical lean in pig carcassesE Nagy, L Körmendy, I Eliás, et al.
Pageof 1