ShareHigh-pressure treatment at subzero temperature: application to preservation, rapid freezing and rapid thawing of foods.
Author(s) : DEUCHI T., HAYASHI R.
Type of article: Book chapter
Summary
Brief investigation of the application of pressurization to food preservation without freezing or freezing-thawing processes, under certain temperature conditions.
Details
- Original title: High-pressure treatment at subzero temperature: application to preservation, rapid freezing and rapid thawing of foods.
- Record ID : 1994-2284
- Languages: English
- Source: In: High Pressure Biotechnol., Ed. John Libbey/INSERM - 353-355; 6 ref.
- Publication date: 1992
Links
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Indexing
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L'évolution des technologies dans le domaine de...
- Author(s) : BAILEY C.
- Date : 1993/03
- Languages : French
- Source: Rev. gén. Froid - vol. 83 - n. 931
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Calculation of initial freezing point, effectiv...
- Author(s) : MURAKAMI E. G., OKOS M. R.
- Date : 1996
- Languages : English
- Source: J. Food Process Eng. - vol. 19 - n. 3
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Les hautes pressions : un adjuvant du froid.
- Author(s) : PHILIPPON J., VOLDRICH M.
- Date : 1993/05/03
- Languages : French
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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- Author(s) : WOUTERS J. A., ROMBOUTS F. M., VOS W. M. de, et al.
- Date : 1999/10
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 10
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Models for the thermal behaviour of foodstuffs ...
- Author(s) : NESVADBA P.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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