ShareIntensification of meat freezing process at atmospheric pressure and under vacuum using electrophysical fields.
[In Russian. / En russe.]
Author(s) : ILÜHIN V. V., CHICHKIN S. V.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2007-1665
- Languages: Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
- Publication date: 2007
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Meat product; Process; Optimization; Freezing; Magnetic field; Electric field
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Investigation of the process of chilling mutton...
- Author(s) : BABAKIN B. S., VORONIN M. I., BAÂRAA N.
- Date : 2009
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
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Meat freezing under conditions of electroconvec...
- Author(s) : BABAKIN B. S., BOVKUN M. R., AMERHANOV M. M.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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MATHEMATICAL DESCRIPTION OF THERMAL TREATMENT P...
- Author(s) : BRAZHNIKOV A. M.
- Date : 1986
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 4
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Kühlung nach genauen Regeln.
- Author(s) : GÜNTHER S., KISSI M.
- Date : 2006/12
- Languages : German
- Source: Fleischwirtschaft - vol. 86 - n. 12
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Effects of pulsed electric field (PEF) and osci...
- Author(s) : KANG T., LEE D., KO Y., JUN S.
- Date : 2022/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 136
- Formats : PDF
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