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Cooling stabilization of vacuum packed pork meat (chorizo, salchichon).

Estabilización mediante refrigeración de chorizo y salchichón envasados al vacío.

Number: pap. C-9

Author(s) : BAÑÓN-ARIAS S., LÓPEZ ATIÉNZAR A.

Summary

The conference proceedings of CYTEF 2012 contain 77 communications (out of which 11 papers in English, and 5 papers in Portuguese) on the following subject areas: thermodynamics and heat transfer in cooling systems and heat pumps; cooling systems and heat pumps; applications of cold to processing, preservation, storage and transport of perishable products; air conditioning; cryophysics, cryogenics and cryobiology; computer simulation and teaching of refrigeration and air conditioning.

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Format PDF

Pages: 7 p.

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Details

  • Original title: Estabilización mediante refrigeración de chorizo y salchichón envasados al vacío.
  • Record ID : 30004748
  • Languages: Spanish
  • Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
  • Publication date: 2012/02/22

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