SharePRESERVATION PROCESSES FOR FOODSTUFFS. 1. REFRIGERATION.
[In Spanish. / En espagnol.]
Author(s) : FRIAS TEJERA I., BRITO MIRALLES G., HARDISSON DE LA TORRE A.
Type of article: Article
Summary
THE AUTHORS REVIEW VARIOUS BIOCHEMICAL, MICROBIOLOGICAL AND TECHNICAL ASPECTS OF CHILLING AND FREEZING PROCESSES FOR DIFFERENTTYPES OF FOODSTUFF.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1991-1613
- Languages: Spanish
- Source: Acta Alimentaria - vol. 27 - n. 216
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Chilled food; Microbiology; Chilling; Chemical property; Frozen food; Process; Freezing
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- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 3
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Texture of frozen food.
- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
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Quantitative evaluation of time-dependent chang...
- Author(s) : WANG X., KOSHIRO Y., WATANABE M., et al.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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PHASE TRANSITIONS IN FROZEN FOODS EXAMINED BY C...
- Author(s) : POULSEN K. P.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 797-801; 4 fig.; 3 ref.
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INFLUENCE OF FREEZING PROCESS ON VITALITY OF BA...
- Author(s) : KUZMINSKA M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 8
View record