ShareIdentifying the choices for cryogenic freezing.
Author(s) : TREMBLAY J.
Type of article: Article
Details
- Original title: Identifying the choices for cryogenic freezing.
- Record ID : 2008-2182
- Languages: English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
- Publication date: 2008
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Indexing
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Themes:
Meat and meat products;
Precooked food - Keywords: Prepared food; Liquid nitrogen; Cooked food; Meat product; Cryofluid; Freezing; CO2
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Microbiological aspects of the freezing of meat...
- Author(s) : LONDAHL G., NILSSON T. E.
- Date : 1978
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
- Formats : PDF
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Effect of headspace CO2 concentration on the sh...
- Author(s) : SZALAI M., SZIGETI J., FARKAS L., et al.
- Date : 2004/06
- Languages : English
- Source: Acta Aliment. - vol. 33 - n. 2
View record
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Acondicionamiento de productos cárnicos cocidos.
- Author(s) : SMAN R. G. M. van der, SILLEKENS J. J. M., RASING G. F. J., et al.
- Date : 2002/07
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 339
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Estudo de estabilidade de nhoque e ravioli fres...
- Author(s) : UBOLDI-EIROA M. N., SARANTOPOULOS C. I. G. L., MORI E. E. M.
- Date : 1996/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 26 - n. 2
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New cooling process involving continuous use of...
- Author(s) : BRANNOLTE H. D.
- Date : 1993/09
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 9
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