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Freezing bacteria: freezing of a liquid food in the presence of Pseudomonas syringae.

Bactéries du gel : congélation d'un liquide alimentaire en présence de Pseudomonas syringae.

Author(s) : WIDEHEM P., CLAUSSE D., COCHET N.

Type of article: Article

Summary

Pseudomonas syringae freezing bacteria "accelerate" the freezing of liquid foods. The authors describe their scientific approach that led to a reduction in energy consumption during freezing.

Details

  • Original title: Bactéries du gel : congélation d'un liquide alimentaire en présence de Pseudomonas syringae.
  • Record ID : 2000-0778
  • Languages: French
  • Source: Rev. gén. Froid - vol. 88 - n. 992
  • Publication date: 1999/04
  • Document available for consultation in the library of the IIR headquarters only.

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