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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.

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