Вплив швидкості заморожування курячих субпродуктів на їх якість

Abstract

Experimental studies of the freezing process of chicken offal at different freezing speeds were conducted. It was found that the color of frozen products improves with increasing speed. The initial radius of crystals during the freezing process was c a l c u l a t e d , w h i c h c o r r e l a t e s w i t h t h e q u a l i t y o f t h e p r o d u c t .