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46 137 records
IIR document
Ice content prediction methods during food freezing: a survey of the Eastern European literature.
Storage stability of frozen foods in relation to glass transition temperatures.
Light at the end of the tunnel.
Food safety management systems in the frozen fruit and vegetable processing industry.
Thermal behaviour of fruits and vegetables in industrial packages and transport units during quick precooling.
Simulation of moisture loss and heat loads in refrigerated storage of fruits and vegetables.
Economic R-values and life cycle costs of walk-in coolers.
Seven principles for better quality of refrigerated fruits and vegetables.
Transpiration and respiration of fruits and vegetables.
Refrigerated storage of the seeded breadfruit or breadnut.
Use of natural volatile compounds for preserving strawberry fruit quality.
Fresh cut melons: use of refrigeration and postharvest treatments to extend shelf life.
Equivalent thermophysical properties and surface heat transfer coefficient of apricot and peach layers in trays during chilling.
Ozone water treatments for preserving quality of packaged, fresh-cut broccoli under refrigeration.
Effects of biodegradable packaging and modified atmosphere on quality and shelf life extension of green bean.
Replacement of POD (peroxidase) with LPO (lipoxygenase) as an indicator of blanching adequacy.
Microbiological stability of modified atmosphere-packaged smoked tilapia stored under refrigeration.
Diffuse reflectance changes during the culture of cottage cheese.
Microbiological evaluation of hospital meat products processed utilizing the vacuumized cook-chill system.
A review of alternative working fluids in transport refrigeration systems.
New Developments in Meat Refrigeration.
Ice recrystallization in frozen fish meats.
Environmental problems and CFCs alternatives.
Using air as the ultimate green refrigerant.
The role of ammonia in the future.
ASSEMBLING OF REFRIGERATION SYSTEMS AND THE ENV...
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