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Experimental study of hydro-aerosol cooling of sausages: Effect of the process factors on the cooling intensity

V. Georgieva ; S. Akterian | 1998

The objective of the paper was the controllable hydro-aerosol cooling process of scalded and smoked sausages and the effect of the main process factors on the cooling intensity to be studied The hydro-aerosol medium includes water droplets dispe[...]

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