FREEZING AS A METHOD OF FOOD PRESERVATION | Ishevskiy | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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

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Theory and practice of meat processing

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

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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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