ShareIce slurries are being used in cooking.
La cuisine adopte le coulis de glace.
Author(s) : QUIDORT A.
Type of article: Article
Details
- Original title: La cuisine adopte le coulis de glace.
- Record ID : 2007-1130
- Languages: French
- Source: La revue pratique du froid et du conditionnement d'air - n. 951
- Publication date: 2006/12
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Indexing
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Froid industriel : dossier.
- Author(s) : HAËNTJENS H., SAPPA F.
- Date : 2005/03
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - n. 933
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Study on the formation of high performance ice ...
- Author(s) : MATSUMOTO K., SAKAE K., OIKAWA K., et al.
- Date : 2007/12
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 30 - n. 8
- Formats : PDF
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Study on fundamental characteristics of ice slu...
- Author(s) : SAITO A., KUMANO H., OKAWA S., et al.
- Date : 2005
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 22 - n. 1
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Original generador de pasta de hielo por rascad...
- Author(s) : BARTH M.
- Date : 2008/05
- Languages : Spanish
- Source: IIF-IIR/Frío Calor Aire acond. - vol. 36 - n. 403
- Formats : PDF
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Recent study on ice slurries.
- Author(s) : TANINO M., MITO D., KOZAWA Y.
- Date : 2001/08
- Languages : English
- Source: AIRAH J. - vol. 55 - n. 8
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