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46 137 records
IIR document
Controlled atmosphere storage of deciduous fruit in South Africa.
The Montreal Protocol on Substances that Deplete the Ozone Layer.
1000 ton per day ice plant for underground cooling at Harmony Gold Mine.
LES GENERATEURS DE GLACE HYDRIQUE.
WATER ICE GENERATORS.
ENERGY SAVING TECHNIQUE IN AIR SEPARATION PLANT.
PROGRESS TOWARDS ENERGY EFFICIENT CONTROL SYSTEMS THAT MINIMIZE TEMPERATURE FLUCTUATIONS.
FACTORS AFFECTING RETAIL DISPLAY CASES.
EUROPEAN RESEARCH COLLABORATION IN THE FIELD OF FOOD CHILLING: A PART OF THE COST 91 BIS PROJECT.
EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.
THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
THE CHILLING OF EDIBLE OFFALS USING CRYOGENICS OR A VAPOUR COMPRESSION SYSTEM: A COST COMPARISON.
CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
PACKAGING OF CHILLED RED MEATS FOR SHIPMENT TO REMOTE MARKETS.
INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
CHEMICAL TAINTING OF MEAT DURING CHILLED STORAGE.
TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LOADS DURING BEEF CHILLING.
ENERGY USAGE AND WEIGHT LOSS IN BEEF AND PORK CHILLING.
EVAPORATIVE WEIGHT LOSS FROM UNWRAPPED MEAT AND FOOD PRODUCTS IN CHILLED DISPLAY CABINETS.
EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.
THE MECHANISM OF COLD SHORTENING.
CONDITIONING OF MEAT.
EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.
THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.
EFFECT OF COMBINED PREMORTAL AND POSTMORTAL ELECTRICAL TREATMENT ON THE QUALITY OF MEAT.
MICROBIOLOGICAL ASPECTS OF MEAT CHILLING: AN UPDATE.
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