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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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
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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
View record
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The significance of the EC storage and transpor...
- Author(s) : RING C., PFEIFFER S., HOLZER J., PREDOIU J.
- Date : 1995/07
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 7
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HAM MASSAGING. EFFECT OF MASSAGING CYCLE, ENVIR...
- Author(s) : GILLETT T. A., CASSIDY R. D., SIMON S.
- Date : 1982/07
- Languages : English
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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