Technoblock: Two-stage sausage cooling (spraying + air cooling)
- Issue: Vol 90, No 5 (2001)
- Pages: 5-5
- Section: Articles
- URL: https://journal-vniispk.ru/0023-124X/article/view/105196
- DOI: https://doi.org/10.17816/RF105196
- ID: 105196
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Abstract
The technological process for the production of sausages, frankfurters and sausages provides for their mandatory cooling from 60 ... 70 ° C after heat treatment to 8 ... 15 ° C before sale.
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Supplementary files
Supplementary Files
Action
1.
JATS XML
2.
SCHEME OF THE ALGORITHM OF THE TWO-STAGE PROCESS OF COOLING SAUSAGE PRODUCTS
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