ShareLONG FRESHNESS THROUGH SHOCK FREEZING.
[In Italian. / En italien.]
Author(s) : DROSCHA H.
Type of article: Article
Summary
THE SHOCK FREEZING OF FRUIT, VEGETABLE, MEAT AND FISH USING EITHER LIQUID NITROGEN OR CARBON DIOXIDE ARE DISCUSSED IN PARTICULAR THE QUALITY ASPECTS OF THE PRODUCT AND TECHNICAL EQUIPMENT. THE ADVANTAGES OF THIS TECHNIQUE ARE DESCRIBED. A. P.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-1854
- Languages: Italian
- Source: Industria italiana del Freddo - vol. 41 - n. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Liquid nitrogen; Meat; Fish; Vegetable; Freezing; Fruit; CO2
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- Author(s) : GOSWAMI T. K., BOSE P. K., BOSE A. N.
- Date : 1985
- Languages : English
- Source: Indian J. Cryog. - vol. 10 - n. 1
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Cryogenic freezing of berries, fruits and veget...
- Author(s) : CHICHKINA N. S., LEZNEVA M. L., KARASTOÂNOVA O. V., et al.
- Date : 2004
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 6
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SHOCK-FREEZING WITH LIQUID NITROGEN OR CARBON D...
- Author(s) : SCHMITT G.
- Date : 1981
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 32 - n. 4
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Maintenance of food freshness by very low tempe...
- Author(s) : GLENK H. G.
- Date : 1991
- Languages : German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 42 - n. 9
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A METHOD TO DETERMINE INITIAL FREEZING POINT OF...
- Author(s) : SUCCAR J., HAYAKAWA K. I.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 6
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