ShareDry cold achieved through steam removal.
Trockene Kälte durch Dampfentzug.
Author(s) : HELLMANN C. von
Type of article: Article
Details
- Original title: Trockene Kälte durch Dampfentzug.
- Record ID : 2006-2497
- Languages: German
- Source: Fleischwirtschaft - vol. 86 - n. 5
- Publication date: 2006
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Cold room; Meat; Air; Drying; Meat product; Process
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Unterbrechungs und zugfreie Kühlung von Arbeits...
- Author(s) : MOJE M., LESSING J.
- Date : 2005/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 44 - n. 168
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Le saucisson sec, mauvais élève de la charcuterie.
- Author(s) : COHEN-MAUREL E.
- Date : 2002/01
- Languages : French
- Source: Process - n. 1178
View record
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Trocknung von Rohschinken in der Klimakammer un...
- Author(s) : VUKOVIC I., KLETTNER P. G.
- Date : 2003/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 42 - n. 160
View record
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The contribution of carcass contamination and t...
- Author(s) : COATES K. J., BEATTIE J. C., MORGAN I. R., WIDDERS P. R.
- Date : 1995
- Languages : English
- Source: Food Microbiol. - vol. 12 - n. 1
View record
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FREEZING OF MEAT BY CONTINUOUS PROCESSES.
- Author(s) : CUMAK I. G.
- Date : 1988
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
View record