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Organoleptic properties and product loss comparison between GasN2 Deep-freezing at -80ºC with traditional freezing process for meat industry.

15th Mediterranean Congress of Chemical Engineering (MeCCE-15) Abstracts Publication Pub Date : 2023-02-28 DOI:10.48158/mecce-15.t1-o-25
Oriol Martínez, Ezequiel de Paz Parlapiano, Adrià Espiell Marques, Albert Melis, David Santín, María Molist, Astrid Tulleuda
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肉类工业-80ºC深度冷冻与传统冷冻工艺的感官特性及产品损失比较
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15th Mediterranean Congress of Chemical Engineering (MeCCE-15) Abstracts Publication
15th Mediterranean Congress of Chemical Engineering (MeCCE-15) Abstracts Publication
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