ShareEVALUATION OF THE QUALITY CHANGE IN FROZEN PRODUCTS AS A FUNCTION OF THE STORAGE TIME AND TEMPERATURE.
[In German. / En allemand.]
Author(s) : POESCHEL W., KIENER W.
Type of article: Article
Summary
DEVELOPMENT OF MATHEMATICAL MODELS DESCRIBING THE QUALITY CHANGES IN MEAT, BUTTER AND ICE CREAM AS A FUNCTION OF COLD STORAGE PARAMETERS. INTERPRETATIONS OF THE CURVES EXPRESSING THE TEMPERATURE CHANGE OF THE PRODUCT WITH TIME.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0135
- Languages: German
- Source: Lebensmittelindustrie - vol. 34 - n. 1
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Calculation; Butter; Meat; Deterioration; Frozen food; Ice cream; Freezing
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FREEZING: DEVELOPMENT OF AN ALGORITHM BASED ON ...
- Author(s) : DE CINDIO B., ROMANO V.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 6
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SIMULATION OF TEMPERATURE DEPENDENT QUALITY DET...
- Author(s) : SCOTT E. P.
- Date : 1990
- Languages : English
- Source: J. Food Eng. - vol. 11 - n. 1
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FREEZING TIME PREDICTION: AN ENTHALPY-BASED APP...
- Author(s) : SASTRY S. K.
- Date : 1984
- Languages : English
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ICE CRYSTALLIZATION AND ITS CONTROL IN FROZEN-F...
- Author(s) : BLANSHARD J. M. V., FRANKS F.
- Date : 1987
- Languages : English
- Source: In: Food Struct. Behav., Acad. Press - 51-65; 31 ref.
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EFFECT OF PACKAGING MATERIALS ON TEMPERATURE FL...
- Author(s) : ZURITZ C. A., SASTRY S. K.
- Date : 1986
- Languages : English
View record