ShareEnhanced quick-freezing with nitrogen.
La surgélation par l'azote améliorée.
Author(s) : GHUILAMILA J.
Type of article: Article
Summary
Thanks to a Normandy-based firm, the reliability of liquid-nitrogen quick-freezing plant supplied by Air Liquide has been enhanced.
Details
- Original title: La surgélation par l'azote améliorée.
- Record ID : 1999-3712
- Languages: French
- Source: Usine nouv. - n. 2689
- Publication date: 1999/05/27
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Food; Modernization; Liquid nitrogen; Meat; Research; Quick freezing
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- Date : 1999/04
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- Author(s) : BRAUER H.
- Date : 1989/03
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 3
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- Author(s) : TREMBLAY J.
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
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CRYOGENIC CHILLING AND FREEZING OF MEAT BY MEAN...
- Author(s) : GOMEZ PASTRANA RUBIO J. M.
- Date : 1984/02
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 136
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Bacterial cross-contamination of meat during li...
- Author(s) : BERRY E. D., DORSA W. J., SIRAGUSA G. R., KOOHMARAIE M.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
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