ShareThawing frozen foods using microwaves.
La pratique de la décongélation aux micro-ondes.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
Thawing or tempering of raw materials is often required before processing. Microwave technology shortens this phase.
Details
- Original title: La pratique de la décongélation aux micro-ondes.
- Record ID : 2002-1885
- Languages: French
- Source: Process - n. 1173
- Publication date: 2001/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Food; Microwave; Treatment; Frozen food
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