Practice abstract del GO FRILAMB, demostración de la técnica de superenfriamiento para incrementar la vida útil de la carne de cordero fresca
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.
Detaljerad beskrivning
1/1
Information om bidragsdetaljer
- Plats
- Spain
- Författarna
- Beatriz Agudo Freije
- Syfte
- Dissemination
- Communication
- Filtyp
- Document
- Filstorlek
- 194 kB
- Skapad på
- 05-04-2021
- Ursprung språk
- Spanish
- Officiell webbplats för projektet
- Technological improvement of the refrigeration process to increase the shelf life and commercializa
- Licens
- CC BY
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