ShareIncreasingly faster thawing.
Décongélation, toujours plus vite.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
The article describes a few processes and studies being conducted.
Details
- Original title: Décongélation, toujours plus vite.
- Record ID : 1999-0191
- Languages: French
- Source: Process - n. 1134
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Food; Quality; Quick-frozen food
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LA CONGELATION, LA SURGELATION ET LA DECONGELAT...
- Author(s) : PINEL M.
- Date : 1980
- Languages : French
- Source: ADRIA Bull. - vol. 7 - n. 6
View record
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Microwavable frozen foods.
- Author(s) : TANEYA S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
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Freeze tolerance of processed foods.
- Author(s) : OKANO Y.
- Date : 1998/09
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 851
View record
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Mrozona zywnosc wygodna. 8. Jakosc wyrobów i je...
- Author(s) : POSTOLSKI J.
- Date : 2010/01
- Languages : Polish
- Source: Technika Chlodnicza i Klimatyzacyjna - vol. 17 - n. 1-2
- Formats : PDF
View record
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Microwave assisted thawing of model frozen food...
- Author(s) : VIRTANEN A. J., GOEDEKEN D. L., TONG C. H.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
View record