Р. Д. Хип, Cambridge Refrigeration Technology
Equipment for refrigerated storage is widespread and varies considerably in size and capacity, which depend on the specific applications.
М. Л. Вульф, Food Standards Agency, London
The European standard for thermography thermometers
Given the diversity of national requirements and test methods for thermographs (temperature recorders) and thermometers used in the transportation of quick frozen .
Above, temperature monitoring was discussed in terms of displaying temperature readings of ambient air, food products or their models, but you can also use a change in physicochemical .
Б. П. Ф. Дей,Campden and Chorleywood Food Research Association
Packaged under vacuum (TA) - is a common method of packaging of refrigerated foods such as raw red meat, dried meat, and cheese.
С. Дж. Уокер и Г. Бете, Campden and Chorleywood Food Research Association
Microbial spoilage of refrigerated products may take various forms, but normally they are a consequence of microbial growth, which manifests itself in changing organoleptic properties.
As noted above, low temperatures are not completely prevent the growth of microorganisms,