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EFFECT 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.

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