ShareCooling methods for poultry.
[In German. / En allemand.]
Author(s) : RISTIC M.
Type of article: Article
Summary
The article describes the three existing methods (air-cooling, air-spray and immersion cooling) for the non-specialist.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1643
- 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
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Indexing
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Themes:
Food engineering;
Poultry - Keywords: Poultry; Meat; Design; Rapid chilling; Air; Water
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Einsatz neuer energie- und produktoptimierter V...
- Author(s) : MOJE M., LESSING J.
- Date : 1999/11/17
- Languages : German
- Source: DKV-Tagungsbericht 26. 1999, Berlin.
View record
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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
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A physical model of air flow in beef chillers.
- Author(s) : LOVATT S. J., WILLIX J., PHAM Q. T.
- Date : 1993/11/15
- Languages : English
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
View record
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Rapid chilling of pork, theory and design.
- Author(s) : JAMES S. J.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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Luft-Sprüh-Kühlung und Einfluss auf den Schlach...
- Author(s) : RISTIC M.
- Date : 1992/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 31 - n. 116
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