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COMBINATION 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.

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