The Method of Carbon-Dioxide Recovery in Fish-Processing Industry
There is a growing demand for rapid cooling in modern food industry. Traditional methods of fish cooling involve cold air, cold liquid, and ice. These methods have a number of disadvantages. For instance, they may have a negative effect on the appearance of the product, require a longer cooling time...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019-10-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/54/5.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|