Blast chilling method for meat dishes cooking

Mārtiņš Ruciņš; Gingule Baiba; Rozenbergs Viesturs; Pēteris Rozenbergs

Blast chilling method for meat dishes cooking

Mārtiņš Ruciņš
, Gingule Baiba
, Rozenbergs Viesturs
, Pēteris Rozenbergs

University of Latvia

Ne LU

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Research › peer-review

Original language	English
Title of host publication	Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings
Place of Publication	Jelgava
Publisher	Latvia University of Agriculture
Pages	204-208
ISBN (Print)	9789984480459
Publication status	Published - 2011

OECD Field of Science

4.1 Agriculture, Forestry, and Fisheries

Cite this

@inproceedings{c43bd56062f34c6bbeb7ae0ca1df469e,

title = "Blast chilling method for meat dishes cooking",

author = "Mārtiņ{\v s} Ruciņ{\v s} and Gingule Baiba and Rozenbergs Viesturs and Pēteris Rozenbergs",

year = "2011",

language = "English",

isbn = "9789984480459",

pages = "204--208",

booktitle = "Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings",

publisher = "Latvia University of Agriculture",

}

Blast chilling method for meat dishes cooking. / Ruciņš, Mārtiņš; Baiba, Gingule; Viesturs, Rozenbergs et al.
Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings. Jelgava: Latvia University of Agriculture, 2011. p. 204-208.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Research › peer-review

TY - GEN

T1 - Blast chilling method for meat dishes cooking

AU - Ruciņš, Mārtiņš

AU - Baiba, Gingule

AU - Viesturs, Rozenbergs

AU - Rozenbergs, Pēteris

PY - 2011

Y1 - 2011

UR - http://llufb.llu.lv/conference/foodbalt/2011/FOODBALT-Proceedings-2011-204-208.pdf

M3 - Conference paper

SN - 9789984480459

SP - 204

EP - 208

BT - Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings

PB - Latvia University of Agriculture

CY - Jelgava

ER -

Blast chilling method for meat dishes cooking

OECD Field of Science

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