Frango De Corte Resfriamento Teses
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1. Estudo de algumas variaveis no resfriamento continuo por imersão de frango
After scalding, plucking and evisceration the carcass shows a temperature of 38°- 40°C and has to be cooled down rapidly to avoid the development of microorganisms and other processes responsible for its deterioration. Immersion in low-temperature water is a process largely used for cooling down the poultry. As this water needs various treatments and repre
Publicado em: 1978