ShareCRYOSCOPIC 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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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Freezing temperature; Meat; Process; Freezing
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- Languages : Russian
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- Languages : Russian
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THE PROCESSES OF FREEZING PREFORMED MEAT.
- Author(s) : GORBATOV V. M.
- Date : 1979/08/27
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