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IIR document
Effects of different thawing methods on quality of unfrozen meats.
Investigation of the process of chilling mutton in an electroconvective air flow.
[In Russian. / En russe.]
Antioxidant and antimicrobial capacity of Chinese medicinal herb extracts in raw sheep meat.
Determination of thermal properties of boneless mutton by differential scanning calorimetry (DSC) and modelling of their dependence with temperature and water content.
TEMPERATURE UNIFORMITY IN A LOW-PRESSURE FREIGHT CONTAINER UTILIZING GLYCOL-CHILLED WALLS.
Carcass chilling: experimental investigation of weight loss from lean meat.
THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.
Water transport in the surface adipose tissue of beef and mutton.
Freezing regime determines properties.
SPACE UTILIZATION OF LAMB CARCASSES AND CARTONED MEAT IN COLD STORAGE AND TRANSPORT.
PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF LAMB.
Produits nouveaux pour la viande bovine et la viande ovine. Rapport final.
New bovine and ovine meat products. Final report.