Site pages
Current course
Participants
General
18 February - 24 February
25 February - 3 March
4 March - 10 March
11 March - 17 March
18 March - 24 March
25 March - 31 March
1 April - 7 April
8 April - 14 April
15 April - 21 April
22 April - 28 April
5.2.2.5.7. Case hardening
Unit 5 - Changes in canned foods and spoilage
5.2.2.5.7. Case hardening
Surface of fish meat gets dehydrated and hard cover is formed on the surface of meat, caused by high heat process and too quick heating process.
Last modified: Tuesday, 21 June 2011, 11:10 AM