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QUALITY CHARACTERISTICS OF MEAT IN BLOCKS CONDITIONED BY HYPERFREQUENCY ENERGY AND OF COOKED SAUSAGE.

[In Russian. / En russe.]

Author(s) : ROGOV I. A.

Type of article: Periodical article

Summary

THE AUTHORS ATTEMPTED TO IMPROVE THE PROCESSING TECHNOLOGY OF FROZEN MEAT BLOCKS FOR THE PRODUCTION OF COOKED SAUSAGE. IT WAS ESTABLISHED THAT THE USE OF HYPERFREQUENCY ENERGY FOR CONDITIONING MEAT GIVES PRODUCTS WITH NUMEROUS ADVANTAGES AS FOR YIELD, APPEARANCE AND QUALITY. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-1567
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 6
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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