ShareInnovation in food-preservation technology.
Innovation en matière de techniques de préservation et de conservation alimentaire.
Author(s) : LE STER F.
Type of article: Article
Summary
Presentation of the Avgard salmonella-reduction process in slaughterhouses, the characteristics of the new "Le Barex" packaging material, the performances of the new Frigoscandia freezer and the drying system based on the fluidized-bed principle.
Details
- Original title: Innovation en matière de techniques de préservation et de conservation alimentaire.
- Record ID : 1995-3061
- Languages: French
- Source: Bretagne agro-aliment. - vol. 21 - n. 4
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
AUTOMATIC SORTING OF MEAT IN A COLD STORE.
- Author(s) : ZAJAC Ju. I.
- Date : 1987
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 4
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AN ADVANCED BUILDING METHOD TO ENSURE THE RAPID...
- Author(s) : DU CREST X.
- Date : 1990/05
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 5
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Factors affecting the microbial quality of meat...
- Organiser : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
- Date : 1996
- Languages : English
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Survival of Campylobacter jejuni and Salmonella...
- Author(s) : WEN X., DICKSON J. S.
- Date : 2012/03
- Languages : English
- Source: Journal of Food Protection - vol. 75 - n. 3
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NEW BUILDING METHODS FOR SLAUGHTERHOUSES AND ME...
- Author(s) : HUONDER A.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
View record