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CRYOSCOPIC TEMPERATURE AS A CRITERION OF THE MEAT FREEZING PROCESS.

[In Russian. / En russe.]

Author(s) : LATYSHEV V. P., CIRUL'NIKOVA N. A.

Type of article: Article

Summary

CHANGES IN CRYOSCOPIC TEMPERATURE IN TERMS OF MEAT FREEZING PROCESS. A QUICK SIMPLE METHOD IS GIVEN FOR THE QUALITATIVE ANALYSIS OF FROZEN AND THAWED MEAT.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-1914
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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