ShareThe use of technical gases in meat processing.
Author(s) : GLENK H. G.
Type of article: Article
Summary
The article discusses, for the non-specialist, the uses of nitrogen and carbon dioxide in preservation and processing of food (meat, in particular), including applications in tumblers, cutters, cooling and shock freezing.
Details
- Original title: The use of technical gases in meat processing.
- Record ID : 1995-1679
- Languages: German
- Source: Fleischerei - vol. 45 - n. 7-8
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Oxygen; Liquid nitrogen; Liquid; Meat; Treatment; Packaging; Cryofreezing; Freezing; CO2
-
Eiskalte Frische mit technischen Gasen.
- Date : 1998/05
- Languages : German
- Source: Fleischerei - vol. 49 - n. 5
View record
-
Chilling and freezing with cryogen gases.
- Author(s) : HOFFMANNS W., BUCHMULLER J.
- Date : 1993/07
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 7
View record
-
Chilling and freezing with cryogenic gases.
- Author(s) : HOFFMANNS W., BUCHMULLER J.
- Date : 1994/08
- Languages : English
- Source: Fleischwirtschaft - vol. 74 - n. 8
View record
-
The use of liquid nitrogen or carbon dioxide in...
- Author(s) : SCHOPF A., HERRMANN K., FISCHER A.
- Date : 1995/07
- Languages : German
- Source: Fleischerei - vol. 46 - n. 7-8
View record
-
New cooling process involving continuous use of...
- Author(s) : BRANNOLTE H. D.
- Date : 1993/09
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 9
View record