FREEZING AS A METHOD OF FOOD PRESERVATION

A. L. Ishevskiy; I. A. Davydov

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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,

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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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This work is licensed under a Creative Commons Attribution 4.0 License.

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

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