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INFLUENCE OF THE FREEZING RATE ON THE QUALITY OF SNAIL MEAT.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : JANKOVIC M., KOSTIC S., RADSOSAVLJEVIC P.

Type of article: Article

Summary

RESEARCH WAS CARRIED OUT ON OPTIMIZING THE FREEZING RATE OF SNAILS IN ORDER TO MINIMIZE THE LOSSES OF JUICE DUE TO EXSUDATION DURING THAWING AND COOKING. (Bibliogr. int. CDIUPA, FR., 91-274055.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1992-1767
  • Languages: Serbo-croatian
  • Source: Hrana Ishr. - vol. 31 - n. 4
  • Publication date: 1990

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