ShareImportance of precooling in domestic freezing.
[In Portuguese. / En portugais.]
Author(s) : GONCALVES J. R., MOBAIER S.
Type of article: Article
Summary
The paper is a literature review on the handling and precooling problems of frozen food produced at home. The cooling time prediction was emphasized for large pieces of raw meat products with consideration given to the favourable temperature range for the development of microorganisms.
Details
- Original title: [In Portuguese. / En portugais.]
- Record ID : 1992-2739
- Languages: Portuguese
- Source: Colet. ITAL - vol. 21 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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DEEP-FREEZE TECHNOLOGY SEEN FROM A MICROBIOLOGI...
- Author(s) : DEBEVERE J.
- Date : 1988
- Languages : Dutch
- Source: Kelvin - n. 2
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Microbiological aspects of frozen foods.
- Author(s) : BROWN M. H.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 15-25; 1 fig.; 2 tabl.; 20 ref.
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- Author(s) : REID D. S.
- Date : 1990/07
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 7
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SCALDING IN THE FOOD INDUSTRY.
- Author(s) : MORELL CATALAYUD M. J.
- Date : 1991
- Languages : Spanish
- Source: Acta Alimentaria - vol. 28 - n. 220
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THE APPLICATION OF FOOD ADDITIVES IN THE FROZEN...
- Author(s) : HRONIK M.
- Date : 1990
- Languages : Czech
- Source: Prum. Potravin - vol. 41 - n. 1
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