FREEZING AS A METHOD OF FOOD PRESERVATION


https://doi.org/10.21323/2414-438X-2017-2-2-43-59

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Abstract

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About the Authors

A. L. Ishevskiy
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation
doctor of technical sciences, professor, professor of the Department of Meat and Fish Processing and Refrigeration,


I. A. Davydov
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation
PhD student, Department of Meat and Fish Processing and Refrigeration,


References

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Supplementary files

For citation: Ishevskiy A.L., Davydov I.A. FREEZING AS A METHOD OF FOOD PRESERVATION. Theory and practice of meat processing. 2017;2(2):43-59. https://doi.org/10.21323/2414-438X-2017-2-2-43-59

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