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
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