Share

PREDICTION OF MASS LOSSES DURING MEAT CHILLING.

[In Spanish. / En espagnol.]

Author(s) : CALIFANO A., CALVELO A.

Type of article: Article

Summary

MATHEMATICAL MODEL FOR HEAT AND MASS TRANSFER DURING THE CHILLING OF CUT MEAT. THE EQUATION IS INDEPENDENT OF THE SHAPE OF CUTS AND MAY ALLOW FOR THE BONE AND FAT RATIO. THE APPLICATION TO THE PREDICTION OF MASS LOSSES GIVES RESULTS AGREEING WITH MEASURED VALUES. (Bull. bibliogr. CDIUPA, FR. , 15, N.4, APR. 1981, 30, 154457.).

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-0134
  • Languages: Spanish
  • Source: Ind. carn. latinoam. - vol. 7 - n. 30
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing