ShareIMPROVEMENT TO THE COOLING SYSTEM FOR COOKED SAUSAGES IN THE MEAT COMBINE IN LIEPAJS.
[In Russian. / En russe.]
Author(s) : EVREINOVA V. S.
Type of article: Article
Summary
THE IMPROVEMENT OF THE AIR DISTRIBUTION SYSTEM AND THE INTRODUCTION OF A WATER SPRAY SYSTEM TO IMPROVE COOLING OF SAUSAGES ARE DISCUSSED. THE COOLING TIME IS REDUCED BY AN AVERAGE OF 30 TO 40%. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1990-1933
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 9
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (106)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Enhancement; Meat; Chilling; Dry sausage; Meat product
-
IMPROVEMENT IN COOLING OF COOKED SAUSAGES.
- Author(s) : SIHOV G. L., MIZERECKIJ N. N.
- Date : 1988
- Languages : Russian
- Source: Molocn. Mjasn. Prom. - n. 3
View record
-
WATER SPRAYING TECHNOLOGY AND TECHNIQUE FOR COO...
- Author(s) : KALINICENKO O. N., DOVGALEV A. M., MOS'KIN N. K.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - 9; 23-25; 2 fig.
View record
-
CLOSTRIDIUM BOTULINUM IN DRY SAUSAGES AND IN SA...
- Author(s) : LUCKE F. K, HECHELMANN H., LEISTNER L.
- Date : 1981/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 72
View record
-
VARIATION IN THE QUALITY OF CURED SAUSAGES DURI...
- Author(s) : REZGO G. Ja.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
CONTROLE DE LA QUALITE MICROBIOLOGIQUE DES VIAN...
- Author(s) : CATSARAS M., GREBOT D.
- Date : 1979
- Languages : French
- Source: DGRST - 76.7.0294; 53 p.; 4 ref.
View record