EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF

M. A. Dibirasulaev; G. A. Belozerov; D. M. Dibirasulaev; D. E. Orlovsky

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About the Authors

M. A. Dibirasulaev
The All-Russian Scientific Research of Refrigeration Industry, Moscow
Russian Federation

doctor of technical sciences, Head of the Laboratory «Refrigeration technology meat and dairy products»

127422, Moscow, Kostyakova str., 12

Ph.: 8 (499) 976–09–63

G. A. Belozerov
The All-Russian Scientific Research of Refrigeration Industry, Moscow
Russian Federation

doctor of technical sciences, Director

127422, Moscow, Kostyakova str., 12

Ph.: 8 (499) 976–09–63

D. M. Dibirasulaev
The All-Russian Scientific Research of Refrigeration Industry, Moscow
Russian Federation

candidat of technical sciences, senior research scientist

127422, Moscow, Kostyakova str., 12

Ph.: 8 (499) 976–09–63

D. E. Orlovsky
The All-Russian Scientific Research of Refrigeration Industry, Moscow
Russian Federation

candidat of technical sciences, senior research scientist

127422, Moscow, Kostyakova str., 12

Ph.: 8 (499) 976–09–63

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For citation: Dibirasulaev M.A., Belozerov G.A., Dibirasulaev D.M., Orlovsky D.E. EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF. Theory and practice of meat processing. 2016;1(2):18-25. https://doi.org/10.21323/2414-438X-2016-1-2-18-25

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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