ShareThe use of liquid nitrogen in food freezing.
Author(s) : MILLER J. P.
Type of article: Book chapter
Summary
Several freezing processes (by immersion, in a tunnel, Cryostream process) for foods are described. Their features and performance are reviewed.
Details
- Original title: The use of liquid nitrogen in food freezing.
- Record ID : 1992-2755
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 157-170; 9 fig.; 3 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Liquid nitrogen; Cryofreezing
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