ShareSummary
CURING CONDITIONS (AIR TEMPERATURE, HUMIDITY, VELOCITY) FOR THE DIFFERENT TYPES OFCHEESE. DETERMINATION OF DESIGN CRITERIA FOR VENTILATION SYSTEMS IN CURING ROOMS AND DESCRIPTION OF THE SULZER SYSTEM. DIFFERENT STORAGE SYSTEMS FOR RACLETTE, APPENZELL, TILSIT AND GRUYERE CHEESE ARE PRESENTED.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-0272
- Languages: Italian
- Source: Ind. Latte - vol. 12 - n. 12
- Publication date: 1987
Links
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Indexing
- Themes: Air conditioning in laboratories and industry
- Keywords: Ripening (cheese); Pressed cheese; Cheese; Air conditioning
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ADVANCED AIR CONDITIONING SYSTEM FOR CHEESE STO...
- Author(s) : VISWAT E.
- Date : 1989
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 22 - n. 9
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NEW AIR CONDITIONING UNITS FOR CHEESE FACTORIES.
- Date : 1989
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 110 - n. 4
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ENVIRONMENTAL CONTROL IN A HI-TECH CHEESE PLANT.
- Date : 1988
- Languages : English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 91 - n. 1.080
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CLEAN ROOMS FOR THE PREPARATION OF SOFT CHEESE.
- Author(s) : TODT W.
- Date : 1991
- Languages : Italian
- Source: Ind. Latte - vol. 16 - n. 4
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Cooling and air-conditioning in food technology.
- Author(s) : BRINGMANN A.
- Date : 1991
- Languages : German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 42 - n. 11
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