ShareChilling of pork ham with the use of microjets.
Ocena szybkosci schladzania miesa wieprzowego za pomoca mikrostrumieni.
Author(s) : RUSOWICZ A., POSPIECH E., BARANOWSKI P. A., et al.
Type of article: Article
Details
- Original title: Ocena szybkosci schladzania miesa wieprzowego za pomoca mikrostrumieni.
- Record ID : 30008428
- Languages: Polish
- Source: Chlodnictwo - vol. 48 - n. 6
- Publication date: 2013/06
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Indexing
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Themes:
Chilling of foodstuffs;
Meat and meat products - Keywords: Jet; Heat transfer coefficient; Temperature; Chilling; Pork; Expérimentation; Ham
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Modelowanie schladzania schabu wieprzowego z do...
- Author(s) : RUSOWICZ A., WRZOSEK D., LESZCZYNSKI M.
- Date : 2016/06
- Languages : Polish
- Source: Chlodnictwo - vol. 51 - n. 6
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Schladzanie próbek miesa za pomoca mikrostrumieni.
- Author(s) : BARANOWSKI P. A., PIWNIK J., RUSOWICZ A.
- Date : 2012/05
- Languages : Polish
- Source: Chlodnictwo - vol. 47 - n. 5
View record
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The effect of rapid and conventional carcass ch...
- Author(s) : RYBARCZYK A., DROZD R., KARAMUCKI T., et al.
- Date : 2014
- Languages : English
- Source: Fleischwirtschaft International - vol. 29 - n. 4
View record
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Experimental characterization and modelling of ...
- Author(s) : MERAI M., DURET S., DERENS E., et al.
- Date : 2019/06
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 102
- Formats : PDF
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Experiment on chilled pork under different stor...
- Author(s) : XIAO H., XIE J.
- Date : 2009/06
- Languages : Chinese
- Source: Journal of Refrigeration - vol. 30 - n. 3
- Formats : PDF
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