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44 153 records
IIR document
INFLUENCE DE LA VITESSE ET DE LA TEMPERATURE FINALE DE CONGELATION SUR LA STRUCTURE CONTRACTILE DU MUSCLE STRIE DE BOVIN.
EFFECT OF FREEZING RATE AND TEMPERATURE ON THE MYOFIBRILLAR STRUCTURE OF BOVINE STRIATED MUSCLE.
ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DES EPAULES ET DES COTELETTES CONGELEES.
STUDIES ON THE MUSCLE CONTRACTION BY COOLING IN LAMB MEAT. INFLUENCE OF DOUCHING OF CARCASES AT 323 AND 333 K (50 AND 60 DEG C) ON THE TENDERNESS OF FROZEN SHOULDERS AND CUTLETS.
ESSAIS DE CONSERVATION DE SPARIDES EN CONGELATION PARTIELLE.
EXPERIMENTS ON PARTIAL FREEZING OF SPARIDAE.
AN ATTEMPT TO OPTIMIZE TECHNOLOGICAL AND REFRIGERATION REQUIREMENTS IN THE PRODUCTION OF FROZEN DUCKS.
THE APPLICATION OF LACTIC ACID BACTERIA FOR PSYCHROTROPHIC FLORA GROWTH LIMITATION ON RAW FISH IN COLD STORAGE CONDITIONS.
MINCES FROM SNIPE FISH (MACRORHAMPHOSUS SPP) AND BOAR-FISH (CAPROS APER) GUTTED AND CLEANED BY A CHEMICAL AND PHYSICAL METHOD.
A COLD CHAIN FOR PREPACKED FRESH FISH.
REFROIDISSEMENT ET CONSERVATION DU LAIT DE BREBIS EN VUE D'UNE ECONOMIE D'ENERGIE.
SAVING ENERGY IN THE REFRIGERATION AND STORAGE OF SHEEP MILK.
THE EFFECT OF HYDROCOLLOIDAL STABILIZERS ON THE QUALITY OF FROZEN COTTAGE CHEESE.
TROUBLES RESPIRATOIRES ASSOCIES A LA MALADIE DU FROID DE LA BANANE.
RESPIRATION OF BANANA FRUIT IN RELATION TO CHILLING INJURY.
CHILLING INJURY AND WEIGHT LOSS REDUCTION IN INDIVIDUALLY FILM-PACKED GRAPEFRUIT.
ETUDE DYNAMIQUE DE L'AUTO-ECHAUFFEMENT DES RESISTANCES AU CARBONE UTILISEES EN THERMOMETRIE CRYOGENIQUE.
DYNAMIC STUDY OF CARBON RESISTORS SELF-HEATING USED AS CRYOGENIC THERMOMETERS.
UTILIZING LOW TEMPERATURE HOT WATER AS HEAT SOURCE OF TWO-STAGE LITHIUM BROMIDE ABSORPTION REFRIGERATION.
NATIONAL BUREAU OF STANDARDS LINE-HEAT-SOURCE GUARDED HOT PLATE FOR THERMAL CONDUCTIVITY OF THICK THERMAL INSULATION MATERIALS.
MESURES DES CARACTERISTIQUES THERMIQUES DES ISOLANTS, A BASSES TEMPERATURES, A L'AIDE D'UNE METHODE FLUXMETRIQUE.
MEASUREMENTS OF THE THERMAL CHARACTERISTICS OF INSULANTS AT LOW TEMPERATURES, BY MEANS OF A HEAT FLOWMETER METHOD.
INFLUENCE OF THERMAL NON-EQUILIBRIUM ON CAPILLARY TUBE MASS FLOW.
A NEW INTERACTIVE METHOD OF FINITE DIFFERENCES FOR THE CALCULATION OF FREEZING PROCESSES.
HEAT TRANSFER BETWEEN THE GAS AND SOLID PARTICLES IN FLUIDIZED BED FREEZING OF FOODSTUFFS.
INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PROCESS OF THE LARGE FOOD PARTICLES.
SUITABILITY OF SOME FRUIT AND VEGETABLE VARIETIES FOR FREEZING AND QUALITY CHANGES DURING FROZEN STORAGE.
REPONSE D'ORANGES ET PAMPLEMOUSSES AUX TEMPERATURES EN DESSOUS DE 273 K (0 DEG C) APRES SIMULATION DE TRANSPORT AVEC VENTILATION FORCEE.
RESPONSE OF ORANGES AND GRAPEFRUIT TO TEMPERATURES BELOW 273 K (0 DEG C) AFTER A SIMULATED SHIPMENT WITH FORCED VENTILATION.
A MODEL FOR PREDICTION OF SHELF LIFE FOR FROZEN FOODS.
SENSORY QUALITY OF FROZEN PEAS IN RELATION TO MATURITY MEASUREMENTS.
DETRIMENT IN CAULIFLOWER QUALITY AT DIFFERENT TEMPERATURES DURING FROZEN STORAGE.
STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZING OF VEGETABLES.