ShareEFFECT OF CARBON DIOXIDE FREEZING ON THE QUALITY OF FOODSTUFFS.
[In Polish. / En polonais.]
Author(s) : BARYLKO-PIKIELNA N.
Type of article: Article
Summary
CARBON DIOXIDE AS A CRYOGEN. ADVANTAGES OF FREEZING IN LIQUID CO2: FREEZING RATE, COSTS, EFFECT OF CO2 ON PRODUCT QUALITY. ADVANTAGES OF QUICK FREEZING. CO2 AND HALTING THE INCREASE IN SURFACE MICROBIOLOGICAL POLLUTION.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1987-1809
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 40
- Publication date: 1986/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Industrial freezer; Quality; Hygiene; Cryofreezing; Freezing; CO2
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