ShareUSE OF CRYOGENICS FOR MUSCLE FOODS.
Author(s) : SEBRANEK J. G.
Type of article: Article
Summary
THE CRYOGENIC PROCESS DOES NOT IMPROVE QUALITY BUT PROVIDES MINIMAL LOSS OF QUALITY FOR LONG TERM PRESERVATION WITH MECHANICAL SIMPLICITY. THE EXTENSIVE LITERATURE IS REVIEWED UNDER HEADINGS , , . C.R.F.
Details
- Original title: USE OF CRYOGENICS FOR MUSCLE FOODS.
- Record ID : 1983-0160
- Languages: English
- Source: J. Food Technol. - vol. 36 - n. 4
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
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LA REFRIGERATION DES CARCASSES DE VOLAILLE.
- Author(s) : BUDOR J., COLIN P., LAHELLEC C.
- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 7
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COMPARISON OF WEIGHT LOSS AND QUALITY CHANGES B...
- Author(s) : REID D. S., MEYBECK A.
- Date : 1991/08/10
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- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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- Author(s) : KLETTNER P. G.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
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THE PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE S...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1990/03
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- Source: Fleischwirtschaft - vol. 70 - n. 3
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