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VARIATION IN THE QUALITY OF CURED SAUSAGES DURING STORAGE.

[In Russian. / En russe.]

Author(s) : REZGO G. Ja.

Type of article: Article

Summary

RESEARCH HAS SHOWN THAT HALF-CURED SAUSAGES AND COOKED AND CURED SAUSAGES CAN BE KEPT IN COLD STORE AT 3 DIFFERENT TEMPERATURE REGIMES ; STORAGE TIMES ARE ALSO RECOMMENDED. THE SHELF LIFE OF CURED SAUSAGES WAS MEASURED AT TEMPERATURES BETWEEN 272 AND 264 K (-1 AND -9 DEG C). R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-1937
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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