Share

FREEZING 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


See other articles in this issue (151)
See the source

Indexing