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IMPROVEMENT 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.

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