TY  JOUR
TI  THE USE OF CARBON DIOXIDE FOR COLD TREATMENT OF POULTRY CARCASSES
KW  Bird
KW  turkey carcass
KW  carbon dioxide
KW  apparatus
KW  sublimation
KW  thermal field
KW  heat flux density
KW  thermal conductivity
KW  temperature
KW  isotherm
KW  heat
JO  Food Processing: Techniques and Technology
AU  Neverov, E..
PY  2015
IS  39
PB  Kemerovo State University