ShareThawing of food for industrial processing.
La décongélation des produits alimentaires destinés à la transformation industrielle.
Author(s) : DUROSSET P.
Type of article: Article
Summary
Comparison of thawing processes by external rewarming (by air, water or vacuum) or by ohmic heating. Advantages and disadvantages of each of the processes.
Details
- Original title: La décongélation des produits alimentaires destinés à la transformation industrielle.
- Record ID : 1994-2294
- Languages: French
- Source: Viandes Prod. carnés - vol. 14 - n. 1
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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