ShareVACUUM REFRIGERATION./ REFRIGERATION PAR LE VIDE.
Type of article: Article
Summary
A BRIEF DESCRIPTION OF A METHOD FOR COOLING VEGETABLE PRODUCE, PACKED OR UNPACKED, BY APPLICATION OF REDUCED PRESSURE IN A SEALED CABINET. C.R.F.
Details
- Original title: VACUUM REFRIGERATION./ REFRIGERATION PAR LE VIDE.
- Record ID : 1984-0555
- Languages: French
- Source: Int. Fruit World - vol. 41 - n. 2
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Chilling of foodstuffs
- Keywords: Radish; Precooling; Vacuum; Chilling; Asparagus; Lettuce; Chicory
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LA PREREFRIGERATION SOUS VIDE.
- Author(s) : VANDIEVOET A. C.
- Date : 1980/10
- Languages : French
- Source: Génie rural - n. 10
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EXPANSIVE VACUUM COOLING AND VACUUMIZING IN FOO...
- Author(s) : TALLIAN A.
- Date : 1990
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 44 - n. 9
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VACUUM COOLING MAKES SHORT WORK OF REFRIGERATION.
- Author(s) : DI RISIO T.
- Date : 1990
- Languages : English
- Source: Process. prep. Foods - vol. 159 - n. 5
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GENERAL REFLECTIONS ON FOOD CHILLING. LEVELS AN...
- Author(s) : ALONSO M.
- Date : 1984/06
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 140
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PRECOOLING PERISHABLE VEGETABLE PRODUCE: SOME M...
- Author(s) : CASIMIRO M. L.
- Date : 1979/03
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 3 - n. 7
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