ShareSHOCK-FREEZING WITH LIQUID NITROGEN OR CARBON DIOXIDE.
[In German. / En allemand.]
Author(s) : SCHMITT G.
Type of article: Article
Summary
PROPERTIES OF LIQUID NITROGEN OR CO2 USED AS CRYOGENS FOR THE DEEP-FREEZING OF FOODSTUFFS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-1203
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 32 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Liquid nitrogen; Liquid; Freezing; CO2
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LONG FRESHNESS THROUGH SHOCK FREEZING.
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- Date : 1987
- Languages : Italian
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