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44 348 records
IIR document
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.
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.
DESHYDRATATION DES MILIEUX DISPERSES CONGELES. INFLUENCE DES CONDITIONS D'ENTREPOSAGE SUR LES PERTES DE MASSE.
DEHYDRATION OF FROZEN DISPERSED MEDIA. INFLUENCE OF STORAGE CONDITIONS ON WEIGHT LOSS.
SUR UNE METHODE RAPIDE D'EVALUATION QUANTITATIVE DES AROMES GLOBAUX DU PERSIL CONGELE.
A RAPID METHOD FOR QUANTITATIVE DETERMINATION OF THE TOTAL VOLATILE COMPONENTS OF FROZEN PARSLEY.
INFLUENCE OF AMMONIA ON SOME CHANGES IN QUALITY OF FROZEN FOODS WITH RESPECT TO THE PROTECTIVE FUNCTION OF THEIR PACKING.
COMPARAISON DES CARACTERES QUALITATIFS DU JUS D'ORANGE CONCENTRE PAR OSMOSE INVERSE ET PAR EVAPORATION SOUS VIDE AU COURS DE SA CONSERVATION PAR CONGELATION.
COMPARISON OF THE QUALITATIVE CHARACTERISTICS OF ORANGE JUICE CONCENTRATED BY REVERSE OSMOSIS AND BY VACUUM EVAPORATION DURING FROZEN STORAGE.
POLYVALENT HEAT PUMP SYSTEM APPLICATION WHERE COOLING AND HEATING LOADS OCCUR ALL THE YEAR ROUND.
CHANGEMENTS DE TEXTURE ET DE QUALITE DU PAIN CONGELE PENDANT L'ENTREPOSAGE FRIGORIFIQUE.
CHANGES IN TEXTURE AND QUALITY OF FROZEN BREAD IN COLD STORAGE.
LE CHAUFFAGE GEOTHERMIQUE DES LOCAUX AVEC POMPES A CHALEUR.
GEOTHERMAL DOMESTIC HEATING SYSTEM WITH HEAT PUMPS.