Cooling down and freezing of carcasses.
[In German. / En allemand.]
Author(s) : KLETTNER P. G.
Type of article: Article
Summary
An introduction to the subject is provided for the non-refrigeration specialist. The following subjects are discussed: weight loss, meat quality, cold shortening, cooling of different kinds of meat, freezing speed, and frozen storage.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-1676
- Languages: German
- Subject: General information
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 33 - n. 126
- Publication date: 1994/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Generality; Meat; Chilling; Quality; Weight loss; Freezing
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