ACCELERATED CURING OF FISH.
[In Russian. / En russe.]
Author(s) : MOGILEVSKIJ I. M., ZACEPA B. N.
Type of article: Article
Summary
A PLANT SIMULTANEOUSLY THAWING AND CURING FISH, WITH DECREASE IN BRINE TEMPERATURE TO 281 K (8 DEG C) AND WARMING TO 288 K (15 DEG C) IS DESCRIBED. THIS PLANT, THE OPERATING PROCESS OF WHICH IS GIVEN, ACCELERATES CURING BY 2 TO 3 TIMES. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1985-2027
- Languages: Russian
- Source: Rybn. Hoz. - n. 10
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (4)
See the source
-
SALTING LINE FOR FISH WITH PERIODICAL BRINE SUP...
- Author(s) : SOLODOVNIKOV K. A.
- Date : 1984
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
View record
-
LIGHT CURING OF HERRING FILLETS FOR FREEZING AN...
- Author(s) : HANSEN P.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
-
Influence of pickle components and splitting me...
- Author(s) : CHENDERÛK V. I., AL'CHEVSKIJ D. L., PANINA M. N., et al.
- Date : 2001
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
View record
-
Microbiology of the marination process used in ...
- Author(s) : FUSELLI S. R., CASALES M. R., FRITZ R., YEANNES M. I.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 3
View record
-
Modelling of salt transfer in white cheese duri...
- Author(s) : TURHAN M.
- Date : 1996
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 50 - n. 4
View record