Abstract
Cooling of animal products occurs by lowering their temperature by means of heat exchange with the cooling medium, but without the formation of ice. Cooling ensures the preservation of high consumer properties of products (aroma, taste, consistency, color) with the least changes in them. In chilled products, at temperatures close to cryoscopic, during long-term storage, harmful microorganisms actively develop.
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Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
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