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46 137 records
IIR document
LE COCO CONGELE ET LE COCO LYOPHILISE.
FROZEN AND FREEZE-DRIED COCONUT.
RESEARCH ON DEHYDROFREEZING OF FRUIT. 1. INFLUENCE OF DEHYDRATION LEVELS ON THE PRODUCT QUALITY.
RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.
PRETREATMENTS AND ITS INFLUENCE ON QUALITY OF FROZEN FRENCH FRIES.
PROGRES RECENTS CONCERNANT LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.
RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 1. BIOCHEMICAL ASPECTS.
RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 2. TECHNOLOGICAL ASPECTS.
EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACID DURING WATER HEATING OF POTATO TISSUE.
INFLUENCE DE LA TEMPERATURE D'ENTREPOSAGE ET DE L'EMBALLAGE SUR LA STABILITE DE L'AROME DU PERSIL CONGELE.
EFFECT OF STORAGE TEMPERATURE AND PACKAGING ON THE AROMA STABILITY OF FROZEN PARSLEY.
INFLUENCE OF PRETREATMENTS ON THE QUALITY OF FROZEN OKRA.
ON THE IMPROVEMENT OF THE CONTINUOUS COLD CHAIN.
THE FREEZING OF BEEF QUARTERS.
FUNCTIONALITY CHANGES IN MYOFIBRILLAR PROTEINS OF MILKFISH (CHANOS CHANOS) DURING ICING.
THE INFLUENCE OF STORAGE, FREEZING AND THAWING ON FILLET YIELD OF FISH.
OXIDATION OF COD SKIN LIPIDS AND COD MUSCLE TISSUE LIPIDS DURING FROZEN STORAGE.
BIOCHEMICAL CHANGES IN TWO SPECIES OF MARINE FISH DURING FROZEN STORAGE.
UTILIZATION OF BLOOD-DERIVATIVE ALBUMINOID PREPARATIONS < WHITE LIVEX > FOR PRODUCTION OF FROZEN FOODS.
ENZYMATIC CHANGES IN FROZEN JUICE OF WINEMAKING GRAPE, OBTAINED AT DIFFERENT HARVEST MATURITY.
PROPERTIES OF FROZEN AND/OR CANNED MANGO JUICE AS A FUNCTION OF STORAGE.
LA CONGELATION DES PATES A PAINS COMME EVOLUTION ACTUELLE DES TECHNIQUES EN BOULANGERIE.
THE FREEZING OF BREAD DOUGH AS THE PRESENT DEVELOPMENT OF BAKERY PROCESSES.
FORMATION AND STABILIZATION OF STRUCTURE OF QUICK FROZEN SEMI-PREPARED FOODS IN PASTRY.
PREDICTION OF AIR FLOW PATTERNS IN COLD STORES BASED ON TEMPERATURE MEASUREMENTS.
THE UTILIZATION OF FLASH GAS PRESSURIZED PUMP SYSTEM IN A 5,000 TONS MULTISTOREY COLD STORE.
DETERMINATION OF COLD STORES OPTIMUM INSULATION THICKNESS.
POSSIBILITE DE LIMITER LE BILAN FRIGORIFIQUE : AMELIORATION DE L'ECONOMIE D'ENTREPOSAGE.
POSSIBILITY OF LIMITING THE HEAT BALANCE: IMPROVING STORAGE ECONOMY.
A RESEARCH ON THE RELATIONSHIP AMONG OPTIMUM THERMAL RESISTANCE, ENERGY CONSUMPTION AND PRODUCT WEIGHT IN COLD STORAGE: EXTENDING TO THE OPTIMUM COLD STORAGE TEMPERATURE CONCURRENTLY.
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