ShareCOMBINATION FREEZING: A NEW APPROACH TO FOOD FREEZING.
Type of article: Periodical article
Summary
THE ARTICLE BRIEFLY DESCRIBES A TWO-STAGE FREEZING PROCESS IN WHICH THE PRODUCT SURFACE IS RAPIDLY COOLED OR PREFROZEN BY IMMERSION IN LIQUID NITROGEN FOLLOWED BY FURTHER FREEZING. G.R.S.
Details
- Original title: COMBINATION FREEZING: A NEW APPROACH TO FOOD FREEZING.
- Record ID : 1992-0185
- Languages: English
- Source: AGA-FRIGOSCANDIA, Rev. - 8-9; 2 fig.; 3 phot.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Liquid nitrogen; Immersion; Cryofreezing
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- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 157-170; 9 fig.; 3 ref.
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