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.
Descripción detallada
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Información detallada sobre la contribución
- Ubicación
- Spain
- Autores
- Beatriz Agudo Freije
- Propósito
- Dissemination
- Communication
- Tipo de fichero
- Document
- Tamaño del archivo
- 194 kB
- Creado el
- 05-04-2021
- Lengua de origen
- Spanish
- Sitio web oficial del proyecto
- Technological improvement of the refrigeration process to increase the shelf life and commercializa
- Licencia
- CC BY
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