ShareHOW TO PRESERVE THE QUALITY OF HORTICULTURAL PRODUCTS.
[In Italian. / En italien.]
Author(s) : GORINI F.
Type of article: Article
Summary
TECHNOLOGICAL MEASURES ARE DESCRIBED FOR PRESERVING QUALITY IN PRODUCE FOR PROCESSING. PRECOOLING AND TECHNICAL FEATURES OF STORAGE ROOMS SUITABLE FOR DIFFERENT VARIETIES ARE DESCRIBED.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1991-2613
- Languages: Italian
- Source: Ann. IVTPA - vol. 20
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Chilling of foodstuffs
- Keywords: Precooling; Chilling; Vegetable; Fruit
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VACUUM COOLING MAKES SHORT WORK OF REFRIGERATION.
- Author(s) : DI RISIO T.
- Date : 1990
- Languages : English
- Source: Process. prep. Foods - vol. 159 - n. 5
View record
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Determination of precooling process parameters ...
- Author(s) : DINCER I.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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From the field to the supermarket – post harves...
- Author(s) : LAMB R.
- Date : 2012/01
- Languages : English
- Source: Air Conditioning and Refrigeration Journal, Cold Chain - vol. 3 - n. 1
- Formats : PDF
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HEAT AND MASS TRANSFER IN FRUIT OR VEGETABLE ST...
- Author(s) : TRELA M., LASKOWSKI T.
- Date : 1991/06
- Languages : Polish
- Source: Chlodnictwo - vol. 26 - n. 6
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DESIGN AND CHOICE CRITERIA FOR PRECOOLING PLANTS.
- Author(s) : AMIRANTE P., DI RENZO G. C.
- Date : 1989
- Languages : Italian
- Source: Industria & Formazione - vol. 13 - n. 131
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