On the question of quantitative modeling of the process of freezing products
It is known that the cooling of food prevents the reproduction of microflora, thus contributing to the preservation of the beneficial properties of products. Despite this, the cooling process is still the least studied stage of cold processing, which necessitates further in-depth study of the proble...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03005.pdf |