STUDY OF ULTRA-RAPID FREEZING USING CARBON DIOXIDE.
[In German. / En allemand.]
Type of article: Article
Summary
BRIEF DESCRIPTION OF A FREEZING PROCESS WITH CARBON DIOXIDE SNOW, WHICH REDUCES EVAPORATION LOSSES. ADVANTAGES OF THIS SYSTEM. (Bibliogr. int. CDIUPA, FR., 90-266539.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1991-1617
- Languages: German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 41 - n. 10
- Publication date: 1990
- 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; Dry ice; Weight loss; Performance; Cryofluid; Freezing; CO2
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- Date : 1987
- Languages : French
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- Author(s) : DITCHEV S. P.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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ADVANCES IN CRYOGENIC CHILLING AND FREEZING OF ...
- Author(s) : WILLHOFT E. M. A.
- Date : 1987/06
- Languages : English
- Source: Food Sci. Technol. Today - vol. 1 - n. 2
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- Author(s) : FAUQUIER GIRO J.
- Date : 1992/09
- Languages : Spanish
- Source: Refrig. Frial - n. 24
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PHYSICAL AND ENGINEERING ASPECTS OF FOOD FREEZING.
- Author(s) : HOLDSWORTH S. D.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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