ShareFREEZING AND FREEZE-DRYING: EFFICIENT PRESERVATION METHODS FOR FLAVOURING SUBSTANCES ADDED TO MEAT.
[In Russian. / En russe.]
Author(s) : ARTAMONOVA M. P.
Type of article: Article
Summary
THE AUTHOR PRESENTS THE RESULTS OF GAS CHROMATOGRAPHY ANALYSIS OF VOLATILES, AND ODOURS OF FLAVOURING SUBSTANCES DURING FREEZING AND FREEZE-DRYING AND SUBSEQUENT STORAGE. ANALYSIS OF THE DATA INDICATES THAT THESE TECHNIQUES CAN BE USED IN INDUSTRY.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1991-0920
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 5
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Meat; Freezing; Additive
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USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUS...
- Author(s) : NEUMANN P.
- Date : 1981/07
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 7
View record
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PREVENTION OF MARGINAL EFFECTS DURING THE FREEZ...
- Author(s) : JAUSEVA E. F., FATHI ISMAIL ABDEL'AAL, ANTIPOV A. V.
- Date : 1983
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
View record
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DECREASE IN THE FREEZE-DRYING COSTS OF MEAT PRO...
- Author(s) : KAMOVNIKOV B., BRAZHNIKOV A.
- Date : 1980
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 3
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ASSESSMENT OF AUTOXIDATION IN FREEZE-DRIED MEAT...
- Author(s) : KAMAREI A. R., KAREL M.
- Date : 1984
- Languages : English
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EXPERIENCE IN THE INDUSTRIAL PRODUCTION OF NEW ...
- Author(s) : SEMENOV G. V., GORSKOV I. K., KARTOSKIN V. P.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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