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Synthesis of criteria used in evaluating frozen squid meat stored at -18 and -30 deg C.

[In Portuguese. / En portugais.]

Author(s) : TEIXEIRA M. B. F., RIOS J. A. D.

Summary

The product in question is to be dried in a forced current of air, at a temperature of 40 deg C and humidity of 40%. This method of selecting the criteria of quality of frozen products was found to be effective in obtaining a good, dried product.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1997-1682
  • Languages: Portuguese
  • Source: Congresso ibero-americano de ar condicionado e refrigeraçao - Congresso brasileiro de refrigeraçao, ventilaçao e condicionamento de ar. III CIAR-V CONBRAVA. Anais./ III CIAR-V CONBRAVA. Proceedings.
  • Publication date: 1995/08/29
  • Document available for consultation in the library of the IIR headquarters only.

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