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PLANT TECHNIQUES TO PRESERVE THE MOST IMPORTANT ANIMAL PRODUCTS.

[In Italian. / En italien.]

Author(s) : TODINI F.

Type of article: Article

Summary

THE APPLICATION OF REFRIGERATION TO PRESERVING ANIMAL PRODUCTS IS REVIEWED FOR BOTH CHILLING AND FREEZING. FOR CHILLING THE CONDITIONS OF APPLICATION ARE SUGGESTED ACCORDING TO THE PRODUCT: BEEF, PORK, HORSE, MUTTON, POULTRY AND GAME, SEAFOOD AND MILK AND DAIRY PRODUCTS. AS FOR FREEZING, THE CONDITIONS FOR SEAFOOD, ICE CREAM AND PASTRY, AND MIXED AND READY-TO-EAT FOODS ARE DISCUSSED. THE TECHNICAL CHARACTERISTICS OF MODERN COLD STORES ARE ILLUSTRATED AND DISCUSSED. A. P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1990-1477
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 43 - n. 5
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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