Attempt of optimization of technological and refregeration requirements when producing frozen ducks
1984
Ziecik, M. | Surowka, K. (Akademia Rolnicza, Krakow (Poland). Katedra Chlodnictwa i Ogolnej Technologii Zywnosci)
A description of investigation carried out on duck broilers frozen with skin or without it and protected by two covers of different kinds. There have been studied changes in physico-chemical properties of muscle tissue and a degree of deterioration of fat tissue of ducks freezed at 230 degrees K and stored at 255 degrees K for 1.3 and 8 months respectively. The quality changes occurring during processing were studied too. The influence of skinning and unit packages made of saran and polyethylene foils were estimated
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