ShareCHARACTERISTICS OF CARBON DIOXIDE AS A CRYOGENIC MEDIUM FOR FOOD FREEZING.
[In Polish. / En polonais.]
Author(s) : JARCZYK A.
Type of article: Article
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1985-0588
- Languages: Polish
- Source: Chlodnictwo - vol. 19 - n. 4
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Thermodynamic property; Physical property; Freezing; CO2
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Determination of the thermophysical characteris...
- Author(s) : PLATUNOV E. S., BARANOV I. V., PROSHKIN S. S., et al.
- Date : 1999
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
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The thermophysical properties of frozen foods.
- Author(s) : MILES C. A.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 45-65; 6 fig.; 1 tabl.; 23 ref.
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AN ANALYSIS OF FACTORS INFLUENCING PRECISION OF...
- Author(s) : LARKIN J. L., HELDMAN D. R., STEFFE J. F.
- Date : 1984/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 2
- Formats : PDF
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Typical thermodynamic properties of food during...
- Author(s) : VILLARAN M. C., LOMBRANA J. I.
- Date : 1995/05
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 14 - n. 4
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FREEZING OF FOODS.
- Author(s) : ISHIBASHI S., SHIGA T.
- Date : 1988
- Languages : Japanese
- Source: Refrigeration - vol. 63 - n. 729
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