ShareEVALUATION OF THE SHRINKAGE LEVEL OF FRESH MEAT DURING FREEZING, BASED ON A MULTIFACTOR REGRESSION MODEL.
[In Russian. / En russe.]
Author(s) : STEFANOVSKIJ V. M.
Type of article: Article
Summary
THE ACTUAL SHRINKAGE LOSSES OF MEAT DURING FREEZING ARE DISCUSSED. THE CAUSES RESULTING IN EXCESS LOSSES ARE SHOWN AND THE MEANS FOR PREVENTING THEM IS STUDIED.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-0190
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 12
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Weight loss; Shrivelling; Freezing
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QUANTITATIVE EVALUATION OF THE EFFECT OF THE CO...
- Author(s) : ZADAN V. Z.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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EFFECT OF THE METHOD OF CATTLE FATTENING AND RO...
- Author(s) : BOKOV A. E., STEFANOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record
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EFFECT OF TEMPERATURE CONDITIONS ON MEAT SHRINK...
- Author(s) : ATEF SAID AMER
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
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INFLUENCE OF VARIOUS FACTORS ON WEIGHT LOSSES I...
- Author(s) : KUCAKOVA V. E.
- Date : 1988
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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INFLUENCE OF VARIOUS FACTORS ON WEIGHT LOSS OF ...
- Author(s) : KUCAKOVA V. E.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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