ShareCRYOGENIC CHILLING AND FREEZING OF MEAT BY MEANS OF LIQUID NITROGEN.
[In Spanish. / En espagnol.]
Author(s) : GOMEZ PASTRANA RUBIO J. M.
Type of article: Article
Summary
THE AUTHOR STRESSES THE ADVANTAGE OF USING LIQUID NITROGEN AND THE MAIN CHARACTERISTICS OF CHILLING AND FREEZING TUNNELS AND FREEZING CABINETS. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1985-1539
- Languages: Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 136
- Publication date: 1984/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Industrial freezer; Liquid nitrogen; Meat; Tunnel; Chilling; Cryofluid; Freezing
-
CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOGE...
- Author(s) : BUCHMULLER J.
- Date : 1984/07
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 7
View record
-
CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOLI...
- Author(s) : BUCHMULLER J.
- Date : 1985/03
- Languages : English
- Source: Fleischwirtschaft - vol. 65 - n. 3
View record
-
APPLICATIONS FOR LIQUID NITROGEN IN MEAT CHILLING.
- Author(s) : LEESON R. H.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
-
Mixed cooling in quick-freezing of food.
- Author(s) : ZAMARO L. T.
- Date : 1991/11
- Languages : Spanish
- Source: Rev. ACAIRE - vol. 1 - n. 1
View record
-
MAINTAINING FOOD SAFETY: THE USE OF CRYOGENIC R...
- Author(s) : LEESON R.
- Date : 1990
- Languages : English
- Source: Br. Food J. - vol. 92 - n. 4
View record