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Methods of storing rabbit meat to ensure functional nutrition

2020; IOP Publishing; Volume: 548; Issue: 7 Linguagem: Inglês

10.1088/1755-1315/548/7/072028

1755-1307

A.V. Antipov, O.S. Prantsuz, S. V. Beketov, Viktor Aleksandrovich Klimov,

Food Industry and Aquatic Biology

Abstract The aim of the study is to create a technology to increase the shelf life of dietary rabbit meat in a supercooled-frozen state while maintaining organoleptic properties using a stabilized cooling system.