ShareCRYOGRINDING BY CARBON DIOXIDE.
[In German. / En allemand.]
Author(s) : SCHMIDTKE W.
Type of article: Article
Summary
ADVANTAGES OF THE CRYOGRINDING (CARBON DIOXIDE SNOW) OF SPICES, BOTH FOR THE QUALITY OF PRODUCTS AND THE COST OF TREATMENT.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-0156
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 35 - n. 2
- Publication date: 1984
Links
See the source
Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Spice; Cryogrinding; CO2
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- Author(s) : MATSUBARA T.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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- Author(s) : KILCAST D.
- Date : 1991
- Languages : English
- Source: Br. Food J. - vol. 93 - n. 1
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EXPERIMENTAL SURFACE FOR CRYOGRINDING SPICES.
- Author(s) : ORLOVSKIJ V. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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- Author(s) : PESEK C. A., WILSON L. A.
- Date : 1986
- Languages : English
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A review of additional preservation hurdles in ...
- Author(s) : RYBKA S., KAILASAPATHY K., ARGURASHVALLY R., et al.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
View record