Practice abstract of GO FRILAMB
The innovation pilot project aims to apply the technique called Supercooling, developed for the fishing and meat sector, to significantly increase the shelf life of meat to reach foreign markets such as the Middle East. This process aims to provide the meat with a minimum useful life of 28 days, or even exceed it without having to freeze the product, and be able to offer it as fresh or refrigerated without diminishing its quality.
Подробно описание
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Подробна информация за приноса
- Местоположение
- Spain
- Автори
- Beatriz Agudo Freije
- Цел
- Dissemination
- Communication
- Тип на файла
- Document
- Размер на файла
- 194 kB
- Създаден на
- 05-04-2021
- Език на произхода
- Spanish
- Официален уебсайт на проекта
- Technological improvement of the refrigeration process to increase the shelf life and commercializa
- Лиценз
- CC BY
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