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44 511 records
IIR document
ELECTRONIC SENSOR FOR THE DETERMINATION OF FRUIT AND VEGETABLE RESPIRATION.
STRATIFICATION BEHAVIOUR IN A CHILLED WATER STORAGE TANK.
REFRIGERATED TRANSPORT BY SEA.
WILL CONSUMERS ACCEPT FOOD IRRADIATION.
The Montreal Protocol on Substances that Deplete the Ozone Layer.
1000 ton per day ice plant for underground cooling at Harmony Gold Mine.
LES GENERATEURS DE GLACE HYDRIQUE.
WATER ICE GENERATORS.
ENERGY SAVING TECHNIQUE IN AIR SEPARATION PLANT.
THE APPLICATION AND INSTALLATION OF RECIPROCATING REFRIGERATION COMPRESSORS TO IMPROVE RELIABILITY AND ENERGY EFFICIENCY.
AUTOMATIC PLATE FREEZING OF HOT-BONED MEATS. AN ALTERNATIVE TO POSTSLAUGHTER CHILLING.
THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE COLOUR AND EATING QUALITY OF BEEF.
EXPERIENCE WITH QUICK CHILLING AND TRANSPORT OF PIG CARCASSES.
THE USE OF AIR PERMEABLE DUCTING IN THE STORAGE AND PROCESSING OF MEAT AND POULTRY PRODUCTS.
COOLING OF MEAT CUTS.
CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.
APPLICATIONS FOR LIQUID NITROGEN IN MEAT CHILLING.
CARBON DIOXIDE COOLING IN THE PROCESSING AND PREPARATION OF MEAT AND MEAT PRODUCTS.
PREDICTING THE EFFECT OF AIR DISTRIBUTION ON COOLING TIME.
MICROBIOLOGICAL AND TEMPERATURE OBSERVATIONS ON PREPACKED READY-TO-EAT MEATS RETAILED FROM CHILLED DISPLAY CABINETS.
STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELEVATED O2/CO2 ATMOSPHERE.
THE INFLUENCE OF GAS COMPOSITION, GAS CONTACT AREA ANG GAS PERMEABILITY OF THE PACKAGE ON THE QUALITY OF MEAT LOAVES STORED AT CHILL TEMPERATURES.
CALCULATION OF WATER ACTIVITY ON THE SURFACE OF HOT BONED MUSCLES DURING CHILLING.
PRODUCT CHARACTERISTICS GOVERNING HEAT TRANSFER DURING CHILLING.
THE EFFECT OF LIGHTING ON COLOUR OF BEEF.
EFFECT OF RETAIL STORAGE TEMPERATURE ON STABILITY AND SHRINKAGE OF PORK.
FRIDOC