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FOOD CRYOFREEZING PROCESS.

[In German. / En allemand.]

Author(s) : DINGLINGER G.

Type of article: Article

Summary

THE ADVANTAGE OF THIS FREEZING PROCESS ARE SHOWN AND THE CASES OF THE VARIOUS REFRIGERANTS THAT MAY BE USED ARE CONSIDERED SUCCESSIVELY: LIQUID NITROGEN, CARBON DIOXIDE, R12. THE ECONOMICS AND THE FUTURE TRENDS OF THESE METHODS ARE DISCUSSED. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0980
  • Languages: German
  • Source: Temp. Tech. - vol. 21 - n. 3
  • Publication date: 1983/05
  • Document available for consultation in the library of the IIR headquarters only.

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