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
Links
See other articles in this issue (62)
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Meat product; Process; Optimization; Freezing; Magnetic field; Electric field
-
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
View record
-
OPTIMIZING TECHNOLOGICAL PROCESSES OF MEAT COLD...
- Author(s) : CUMAK I. G., SAHNEVICH V. I., ONISCENKO V. P.
- Date : 1980/08
- Languages : Russian
View record
-
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
View record
-
INTENSIFICATION OF THE FREEZING PROCESS OF SEMI...
- Author(s) : BABAKIN B. S., BUJANOV O. N., VENGER K. P.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
View record
-
PRELIMINARY CONDITIONS AND RESULTS IN OPTIMIZIN...
- Author(s) : RADESPIEL E., KUNIS J.
- Date : 1991
- Languages : German
View record