ShareCooling and freezing of carcasses.
[In German. / En allemand.]
Author(s) : KLETTNER P. G.
Type of article: Article
Summary
The article describes in a very general way the role of refrigeration in meat processing.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1632
- Languages: German
- Source: Fleischwirtschaft - vol. 76 - n. 7
- Publication date: 1996/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Slaughterhouse; Design; Rapid chilling; Animal; Freezing
-
Very fast chilling: un processo di refrigerazio...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1999/06
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 382
View record
-
Experimental modelling of the refrigeration pro...
- Author(s) : TARLEA G., CHIRIAC F.
- Date : 2001
- Languages : English
- Source: FRIGO-CLIMA Newsl. - n. 1
View record
-
Immersion pork carcass chilling.
- Author(s) : JUHL N. V., BORUP U.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
View record
-
Mean convective heat transfer coefficient of be...
- Author(s) : PHAM Q. T., NGUYEN A. V.
- Date : 2000/06/26
- Languages : English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
View record
-
Schnellkühlung von Schweinehälften mittels eine...
- Author(s) : MOJE M., LESSING J.
- Date : 1999/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 38 - n. 144
View record