ShareQuick freezing: technological innovation and product quality.
La surgelazione: innovazioni tecnologiche e qualità dei prodotti.
Author(s) : CRIVELLI G.
Type of article: Article
Summary
The author describes requirements for raw materials and quick-freezing procedures, particularly those used to produce individual portions (IQF) and preservation.
Details
- Original title: La surgelazione: innovazioni tecnologiche e qualità dei prodotti.
- Record ID : 1999-2313
- Languages: Italian
- Source: Industria & Formazione - vol. 22 - n. 7
- Publication date: 1998
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
IQF GUARANTEES OPTIMUM VEGETABLE QUALITY.
- Date : 1981
- Languages : English
- Source: Food Ind. S. Afr. - vol. 34 - n. 4
View record
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Fluidised bed freezer KTF-750: a practical illu...
- Author(s) : KORDYLEWSKI E.
- Date : 1997
- Languages : Polish
- Source: Chlodnictwo - vol. 32 - n. 6
View record
-
Individual quick freezing (IQF).
- Author(s) : NICHOLSON F. J., JOHNSTON W. A.
- Date : 1993/05
- Languages : English
- Source: Infofish int. - n. 3
View record
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INFLUENCE OF FREEZING AND CRUSHING ON GARLIC QU...
- Author(s) : KUZMIN M. P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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FROZEN STORAGE, REFRIGERATION EQUIPMENT AND FRE...
- Author(s) : PERSSON P. O.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record