Share

THE REFRIGERATED PRESERVATION OF MEAT.

[In Spanish. / En espagnol.]

Author(s) : LOMBARDO Y MATA G.

Type of article: Article

Summary

REVIEW OF DEVELOPMENTS IN MEAT PRODUCTION IN SPAIN SINCE 1960. CHEMICAL AND BIOLOGICAL FUNDAMENTALS OF MEAT CHILLING AND COLD STORAGE. CHILLING METHODS: CONVENTIONAL COOLING, QUICK-CHILLING AND INTERMITTENT QUICK-CHILLING. STORAGE OF CHILLED MEAT. FREEZING METHODS: CONVENTIONAL, RAPID AND SINGLE-PHASE QUICK-FREEZING. FREEZING IN LIQUEFIED GASES. USE OF PLATE FREEZERS. STORAGE OF FROZEN MEAT. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1983-0997
  • Languages: Spanish
  • Source: An. Col. Ofic. Vet. - vol. 38
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing