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
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Gestione dei pericoli legati alla contaminazion...
- Author(s) : CHIESA F., CIVERA T.
- Date : 2007/11
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 56 - n. 474
- Formats : PDF
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Mega slaughterhouse sets new standards.
- Author(s) : PAS M. van der
- Date : 2005/12
- Languages : English
- Source: Food Eng. Ingred. - vol. 30 - n. 6
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Werkwijze en inrichting voor het koelen van sla...
- Date : 2004/10
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 97 - n. 9
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Effects of chilling on sampling of bacteria att...
- Author(s) : YU S. L., COOKE P. H., TU S. I.
- Date : 2001/03
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 32 - n. 3
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Effect of some factors on the blood-hemolysis r...
- Author(s) : PARES D., CARRETERO C.
- Date : 1996
- Languages : Spanish
- Source: Acta Alimentaria - vol. 34 - n. 271
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