ShareSTATE-OF-THE-ART FREEZING SYSTEMS. A GOOD WAY TO ICE PRODUCT QUALITY.
Author(s) : MANS J.
Type of article: Article
Summary
SURVEY OF THE DIFFERENT FREEZING SYSTEMS: IMMERSION IN HALOGENATED HYDROCARBONS, USE OF CRYOGENS, FREEZING BY PULSED AIR OR CONTACT. (Bull. bibliogr. CDIUPA, FR., 16, N.6, 1982/06, 80, 169150.
Details
- Original title: STATE-OF-THE-ART FREEZING SYSTEMS. A GOOD WAY TO ICE PRODUCT QUALITY.
- Record ID : 1983-0958
- Languages: English
- Source: Process. prep. Foods - vol. 151 - n. 5
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Industrial freezer; Tunnel; Immersion; Freezing; Refrigerant; Plate freezer
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EFFICIENT QUICK FREEZING OF FOODSTUFFS.
- Author(s) : MARRIOTT D., KOTHUIS B. J. A.
- Date : 1981/05
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 74 - n. 5
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SYSTEMS FOR THAWING FROZEN FOODS.
- Author(s) : KOIDE F.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 689
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LES TECHNIQUES DE SURGELATION.
- Author(s) : MARTIN L.
- Date : 1989/07
- Languages : French
- Source: Surgélation - n. 280
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FREEZING AT THE SERVICE OF FOOD INDUSTRY.
- Date : 1984/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 137
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INDUSTRIAL FOOD FREEZING SYSTEMS.
- Author(s) : GOOS EFF A. P.
- Date : 1988/03/06
- Languages : English
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