Share

Chilling of semi-carcasses after slaughtering.

[In Polish. / En polonais.]

Author(s) : HUIJGENS G.

Type of article: Article

Summary

The refrigeration engineer with the production engineer should work closely in the planning of a chilling room for carcasses. The rate of chilling should be concordant with processes occurring in meat. The construction of tunnels for rapid chilling of carcasses and the methods for intensification of this process are discussed.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1993-2077
  • Languages: Polish
  • Subject: General information
  • Source: Chlodnictwo - vol. 27 - n. 6
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing