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44 508 records
IIR document
INFLUENCE OF FREEZING AND CRUSHING ON GARLIC QUALITY.
EXPERIENCES FROM DOMESTIC HEAT PUMP INSTALLATIONS IN SWEDEN.
A DYNAMIC SIMULATION MODEL FOR RESIDENTIAL AIR-TO-WATER HEAT PUMP SYSTEMS.
ETUDE D'UN SYSTEME D'ISOLATION DYNAMIQUE.
INVESTIGATION OF A DYNAMIC INSULATION SYSTEM.
THERMAL ASPECTS IN CARGO-SPACES AND GAS-CARRIER SHIP STRUCTURES.
MICROCOMPUTER CONTROL OF REFRIGERANT FLOW IN EVAPORATOR.
OPTIMIZATION OF A REFRIGERATION COMPRESSOR VALVE DESIGN USING A MODIFIED < COMPLEX > METHOD.
COEFFICIENT OF PERFORMANCE OF ABSORPTION REFRIGERATING SYSTEMS.
A COMPUTER SIMULATION OF HIGHER FREQUENCY VIBRATIONS OF A RECIPROCATING COMPRESSOR.
LE CONTROLE EN FRANCE DES TEMPERATURES DES DENREES SURGELEES DANS LES MEUBLES DE VENTE.
CONTROLS OF THE TEMPERATURE OF DEEP FROZEN FOOD PRODUCTS IN RETAIL CABINETS IN FRANCE.
THE LATEST GENERATION OF HEAT PUMPS FOR SWIMMING POOLS.
DESIGNING OF AIR COOLERS USING A NEW CALCULATION PROCEDURE: COMPARISON WITH MEASUREMENTS.
PRACTICAL STORAGE LIFE DETERMINATION ON APPLES BY COMPUTING RESPIRATORY AND OTHER QUALITY INDICES.
ROLE DU FROID POUR AMELIORER LA PRODUCTION ET LA CONSERVATION DE L'ENDIVE.
EFFECTS OF COLD TREATMENTS IN INCREASING THE PRODUCTION AND STORAGE OF CHICORY.
ENERGY SAVING CONTROL FOR REFRIGERATING DISPLAY CABINETS.
INFLUENCE OF STORAGE TEMPERATURES ON EARLY SPROUTING AND DISEASES OF ONION BULBS.
THE ROLE OF REFRIGERATION IN THE TECHNOLOGICAL DEVELOPMENT OF SOME RADURIZED FOOD ITEMS.
STUDY ON DYNAMIC PROCESS OF FREEZING AND THAWING FISH MINCE.
REDUCTION OF CHILLING INJURY IN GRAPEFRUIT DURING COLD STORAGE BY TEMPERATURE MANAGEMENT.
PHYSIOLOGICAL STUDIES ON CABBAGE IN CONTROLLED ATMOSPHERE STORAGE.
EFFECT OF ETHYLENE ON CHINESE GOOSEBERRY POST-HARVEST SENESCENCE.
THE RESPIRATION OF PAPRIKA STORED IN MODIFIED ATMOSPHERES.
THE EFFECT OF SURFACE FAT LAYERS ON THE CHILLING TIME OF MEAT.
EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL QUALITY OF WASHED MECHANICALLY RECOVERED MEAT.
STABILITE DE LA TRUITE CONGELEE. COMPORTEMENT DES DIFFERENTES PARTIES DE LA TRUITE CONSERVEES A 255 K (-18 DEG C).
STABILITY OF FROZEN TROUT. BEHAVIOUR OF DIFFERENT PARTS OF TROUT STORED AT 255 K (-18 DEG C).