The current research attempted to evaluate the impact of various thawing techniques (R0: control group, R1: water immersion thawing, R2: low-temperature R3: combined then R4: combination low temperature and R5: oven thawing) on quality, microbiota, organoleptic characteristics chicken meat fillets. findings showed that moisture content varied from 74.43 72.33%; loss peaked in R1 at 4.66%, while...

The practice of construction and operation railroads in the Arctic zone shows that greatest share track deformations occurs summer period during transition soils subgrade from frozen state to thawed state. Wetting, freezing-thawing, vibrodynamic effects trains have influence on properties clay composing railroad bed. A model a sub-tie base stabilized by geosynthetic materials is given. material...