Shelf life extension for organic meat and Fish Product by Applied super-chilling methods
Category
Academic lecture
Client
- Research Council of Norway (RCN) / 247220
Language
English
Author(s)
- Michael Bantle
Affiliation
- SINTEF Energy Research / Termisk energi
Presented at
Second Nordic Baltic Drying Conference
Place
Hamburg
Date
07.06.2017 - 09.06.2017
