ShareCRYOCONCENTRATION AND ITS USE IN THE FOOD INDUSTRY.
Author(s) : NISTELROOIJ M. van
Type of article: Article
Summary
SUMMARY OF THE BASIC PRINCIPLES OF CONCENTRATION AND THE PRESENTATION OF THE GRENCO PROCESS: ANALYSIS OF ITS OPERATION, ENERGY CONSUMPTION, ECONOMICS AND ITS APPLICATION TO FRUIT JUICE (CITRUS FRUIT), BEER AND OTHER PRODUCTS. EVALUATION OF OPERATING COST. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226106.
Details
- Original title: CRYOCONCENTRATION AND ITS USE IN THE FOOD INDUSTRY.
- Record ID : 1988-0689
- Languages: German
- Source: Flüssiges Obst - vol. 54 - n. 7
- Publication date: 1987
Links
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Indexing
- Themes: Beverages
- Keywords: Citrus fruit; FRG; Profitability; Beer; Performance; Fruit juice; Cryoconcentration
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- Date : 1983
- Languages : English
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JUS DE FRUITS OU DE LEGUMES CONCENTRES SURGELES.
- Author(s) : CARLES L.
- Date : 1987/07
- Languages : French
- Source: Surgélation - n. 260
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FREEZE-CONCENTRATION OF AQUEOUS SOLUTIONS.
- Author(s) : PELT W. H. J. M. van, ROODENRIJS J. P.
- Date : 1987
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 80 - n. 11
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LA CRYOCONCENTRATION : PRINCIPES ET PERSPECTIVE...
- Author(s) : DAUMAS C., MISSIRIAN C.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 11
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QUALITY OF FREEZE CONCENTRATED ORANGE JUICE.
- Author(s) : BRADDOCK R. J., MARCY J. E.
- Date : 1987
- Languages : English
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