ShareInvestigation of immersion cooling of meat products after thermal treatment.
[In Russian. / En russe.]
Author(s) : SOKOLOV A. F., AGAFONOV K. N., BRAZNIKOV S. M.
Type of article: Article
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Pages: 42-44
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Details
- Original title: [In Russian. / En russe.]
- Record ID : 2005-2092
- Languages: Russian
- Source: Holodil'nyj Biznes - n. 9
- Publication date: 2004/09
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Meat product; Immersion
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Technological secrets of meat refrigeration.
- Author(s) : MECHTCHERÂKOV A.
- Date : 2005/05
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 3
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MICROBIOLOGICAL STUDY OF FRESH AND REFRIGERATED...
- Author(s) : PALASEK J.
- Date : 1981
- Languages : Czech
- Source: Vet. Med. - vol. 26 - n. 7
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SPORE LOADS IN RAW MATERIALS AND MEAT PRODUCTS.
- Author(s) : HECHELMANN H., LEISTNER L.
- Date : 1987
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 96
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Kristallisation von Phosphaten in Fleischproduk...
- Author(s) : ARNAU J., GUERRERO L., GOU P.
- Date : 1997/10
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 10
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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.
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