SharePRODUCTION OF FROZEN FOODS.
[In Russian. / En russe.]
Author(s) : ERMAKOV Ju. P., VOROB'EVA G. I., KRIVORUK E. L.
Type of article: Periodical article
Summary
VARIOUS UNITS DEVELOPED IN EUROPE AND THE USA FOR THE FREEZING OF FOODSTUFFS ARE DISCUSSED AND THEIR MAIN CHARACTERISTICS ARE GIVEN. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-1015
- Languages: Russian
- Source: Mjasn. Ind. SSSR - n. 2
- 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: Industrial freezer; Frozen food; Performance; Europe; USA; Freezing
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REFRIGERATION AND FREEZING: EVOLUTION, NOT REVO...
- Author(s) : FREEMAN L. K.
- Date : 1988
- Languages : English
- Source: Prog. Food Eng. - vol. 60 - n. 6
View record
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LE FROID CRYOGENIQUE EN INDUSTRIE ALIMENTAIRE.
- Author(s) : MILESI J. L.
- Date : 1988
- Languages : French
- Source: Rev. gén. Froid - vol. 78 - n. 6
View record
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Extremely low temperatures ensure shelf stabili...
- Author(s) : GLENK H. G.
- Date : 1991/12
- Languages : Dutch
- Source: Koude Mag. - vol. 3 - n. 12
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Surgélateurs : l'ère du sur-mesure.
- Author(s) : AUBRY J. F.
- Date : 2001/11
- Languages : French
- Source: Monde Surgelé - n. 72
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FREEZING TECHNIQUES.
- Author(s) : HOLDSWORTH S. D.
- Date : 1985
- Languages : English
- Source: Minist. Agric. Fish. Food - vol. 7 - n. 4
View record