ShareQUICK-FREEZING CELLS.
CELLULES DE SURGELATION.
Author(s) : MAUFRAIS B.
Type of article: Article
Summary
THE AUTHOR DISCUSSES THE USE OF SEPARATE CELLS FOR QUICK-FREEZING PREPARED FOOD FOR CATERING AND RESTAURANTS. J.R.
Details
- Original title: CELLULES DE SURGELATION.
- Record ID : 1992-1778
- Languages: French
- Source: Surgélation - n. 299
- Publication date: 1991/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Restaurant; Cold room; Precooked food; Freezing
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- Date : 1990
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The freezing and supercooling of garlic (Allium...
- Author(s) : JAMES C., SEIGNEMARTIN V., JAMES S. J.
- Date : 2009/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
- Formats : PDF
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