ShareFREEZE-FLO-RICH PRODUCTS. NEW NON-SOLID FROZEN FOOD PROCESS.
Type of article: Article
Summary
THE PROCESS CONSISTS IN FIXING THE PRODUCT WATER BY NATURAL MATERIALS (PROTEINS, SUGAR, SALT OR UNSATURATED PLANT OILS) PRIOR TO FREEZING. WATER CRYSTALLIZATION IS THUS PREVENTED ON FREEZING. (Bull. bibliogr. CDIUPA, FR., 14, N.11, NOV. 1980, 45 ; 149009.
Details
- Original title: FREEZE-FLO-RICH PRODUCTS. NEW NON-SOLID FROZEN FOOD PROCESS.
- Record ID : 1981-1187
- Languages: English
- Source: Food Can. - vol. 40 - n. 9
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Quick freezing; Process; Freezing
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