FREEZING AS A METHOD OF FOOD PRESERVATION
https://doi.org/10.21323/2414-438X-2017-2-2-43-59
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,
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,
Russian Federation
PhD student, Department of Meat and Fish Processing and Refrigeration,
References
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Review
For citations:
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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