ShareTHE USE OF NATURAL REFRIGERATION IN THE PRODUCTION OF MEAT PRODUCTS.
[In Russian. / En russe.]
Author(s) : SIHOV G. L., ABDUL'MANOV H. A.
Type of article: Article
Summary
THE AUTHORS FIRST SHOW HOW TO FIGURE THE AMOUNT OF TIME DURING WHICH NATURAL REFRIGERATION CAN BE USED INSTEAD OF ARTIFICIAL (IN THIS CASE, IN EASTERN SIBERIA). THE IMPORTANT FACTOR IS THE UNINTERRUPTED LENGTH OF TIME AT OR BELOW A CERTAIN TEMPERATURE. SOME EQUIPMENT IS NEEDED TO REGULATE THE TEMPERATURE, RELATIVE HUMIDITY, ETC, OF INTAKE AIR, AND SOME SEASONS MAY REQUIRE THE SIMULTANEOUS USE OF BOTH NATURAL AND ARTIFICIAL REFRIGERATION.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1992-0669
- Languages: Russian
- Source: Molocn. Mjasn. Prom. - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: CIS; Meat; Chilling; Natural cold
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