ShareDouble quick-freezing. A difficult skill.
Double surgélation. Une maîtrise difficile.
Author(s) : LE MEUR J.
Type of article: Article
Summary
In the sea food industry, double quick-freezing is a phenomena of which it is still difficult to assess the extent, but it is obvious that it is actually used in France. The example of tuna is developed in the paper.
Details
- Original title: Double surgélation. Une maîtrise difficile.
- Record ID : 1995-2365
- Languages: French
- Source: Surgélation - n. 9
- Publication date: 1994/11
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Refreezing; Prepared food; Treatment; Quality; Fish; Market; Freezing
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Sensory and chemically measured effects of diff...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995
- Languages : English
- Source: J. Food Qual. - vol. 18 - n. 3
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
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Overview on the freeze-chilling of foods.
- Author(s) : GORMLEY T. R., FAGAN J. D., REDMOND G. A.
- Date : 2005/01
- Languages : English
- Source: EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
- Formats : PDF
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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQ...
- Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
- Date : 1988/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
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THAWING AND REFREEZING, AFTER CUTTING, OF BROIL...
- Author(s) : RISTIC M.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 76
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