Special cooking meat: Difference between revisions
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Revision as of 12:23, 19 October 2010
Back to EFFICENCY FINDER OF FOOD INDUSTRY
Back to Information about meat production
1. GENERAL DESCRIPTION:
- 1. General Flowsheet of special cooking meat production
Figure 1: Production of special cooking meat.
- 2. Description of techniques, methods and equipment
No information is available.
- 3. Temperature ranges and other parameters (table)
- 4. Benchmark data
No information is available.
2. NEW TECHNOLOGIES:
- a) Changes in the process
No information is available.
- b) Changes in the energy distribution system
No information is available.
- c) Changes in the heat supply system
No information is available.