ShareIMPROVEMENT OF THE FREEZING PROCESS FOR POULTRY MEAT.
[In Russian. / En russe.]
Author(s) : VENGER K. P.
Type of article: Periodical article
Summary
RESULTS OF THE STUDY OF THE FREEZING PROCESSES OF POULTRY MEAT BY IMMERSION IN A BOILING MEDIUM (R 12) OR IN A NON-BOILING LIQUID (CALCIUM CHLORIDE SOLUTION) PROVIDING A RATIONAL REFRIGERATION TREATMENT OF THE PRODUCT. THE DIAGRAM OF A COOLING SYSTEM FOR POULTRY MEAT IN A NON-BOILING LIQUID IS PRESENTED. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1984-0637
- Languages: Russian
- Source: Mjasn. Ind. SSSR - n. 6
- Publication date: 1982
- 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;
Poultry - Keywords: Poultry; Enhancement; Brine; Meat; R12; Process; Immersion; Freezing; Calcium chloride
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FREEZING OF POULTRY CARCASSES BY IMMERSION.
- Author(s) : VENGER K. P.
- Date : 1982
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 11
View record
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RATIONAL IMMERSION FREEZING CONDITIONS FOR POUL...
- Author(s) : VENGER K. P.
- Date : 1983
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
View record
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MEANS FOR IMPROVING THE CHILLING AND FREEZING P...
- Author(s) : POPOV V. P., VENGER K. P., KAMZOLOV S. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
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MEASUREMENT OF TUNA FREEZING TIME.
- Author(s) : HAR'KIN A. A., ALJAMOVSKIJ I. G.
- Date : 1988
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
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STUDIES ON GAPE AND HEAVE OF FOODSTUFFS DUE TO ...
- Author(s) : OGAWA Y.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 2
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