ShareUSE OF CRYOGENICS FOR MUSCLE FOODS.
Author(s) : SEBRANEK J. G.
Type of article: Article
Summary
THE CRYOGENIC PROCESS DOES NOT IMPROVE QUALITY BUT PROVIDES MINIMAL LOSS OF QUALITY FOR LONG TERM PRESERVATION WITH MECHANICAL SIMPLICITY. THE EXTENSIVE LITERATURE IS REVIEWED UNDER HEADINGS , , . C.R.F.
Details
- Original title: USE OF CRYOGENICS FOR MUSCLE FOODS.
- Record ID : 1983-0160
- Languages: English
- Source: J. Food Technol. - vol. 36 - n. 4
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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