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EFFECT OF PRESSURE ON THE MASS LOSS OF FOODSTUFFS DURING COOLING AND FREEZING.

[In Russian. / En russe.]

Author(s) : ZADAN V. Z., KUZ'MENKO A. I.

Type of article: Article

Summary

COMPARISON OF THEORETICAL AND EXPERIMENTAL LOSSES DURING THE COOLING OF POTATO AND THE FREEZING OF CHERRY. PRESSURE INCREASE AND TEMPERATURE DECREASE REDUCE LOSSES.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-1863
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 8
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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