Hide filters Display filters
Main menu
Services and expertise
FRIDOC database
Advanced search Hide
Filter :
Theme :
- Show less
+ Show more
Document type:
Document category:
Topic:
Language :
Publisher :
Year :
Close
Subthemes :
45 829 records
IIR document
CONTINUOUS CHILLING OF MEAT PRODUCTS.
DESIGN PRINCIPLES FOR REFRIGERATION WASTE ENERGY RECOVERY SYSTEMS.
EXPERIENCE WITH QUICK CHILLING AND TRANSPORT OF PIG CARCASSES.
TIME-TEMPERATURE MONITORING OF CHILLED MEAT IN TRANSIT.
ROUTINE COLLECTION OF PRODUCT TEMPERATURE HISTORY DURING STORAGE AND TRANSPORT OF CHILLED PACKAGED MEAT.
LIQUID NITROGEN IN-TRANSIT REFRIGERATION.
CONTAINER TRANSPORT OF CHILLED MEAT.
RESEARCH AND LEGISLATION.
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.
COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATED RETAIL DISPLAY.
FACTORS AFFECTING THE CHILLING RATE OF BEEF SIDES.
THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE COLOUR AND EATING QUALITY OF BEEF.
THE TTT-CONCEPT FOR CHILLED MEAT.
THE USE AND ABUSE OF CHILLED MEATS.
FRIDOC