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46 136 records
IIR document
ELECTRICAL STIMULATION AND MEAT QUALITY.
WEIGHT LOSSES OF NEW ZEALAND LAMB CARCASSES FROM SLAUGHTER TO MARKET.
FREEZING OF IRREGULAR SHAPES UNDER TIME VARIABLE CONDITIONS.
MISCONCEPTIONS ABOUT MEAT AND FISH CHILLING.
ON THE ICE GROWTH MECHANISMS DURING BEEF FREEZING.
PRACTICAL CONSIDERATIONS IN THE FREEZING OF ELECTRICALLY STIMULATED LAMB CARCASES.
THE EFFECT OF PROCESSING VARIABLES ON THE STORAGE STABILITY OF FROZEN LAMB.
MICROBIOLOGICAL CONSIDERATIONS IN COLD STORAGE OF MEAT.
SURVEY OF WEIGHT LOSS FROM LAMB IN COLD STORAGE.
CONSERVATION EN CONGELATION ET REFRIGERATION DE LA VIANDE HACHEE DE BOEUF ET DE PORC. EVOLUTION DE LA FLORE MICROBIENNE ET DES PROPRIETES PHYSICO-CHIMIQUES EN COURS DE STOCKAGE.
FROZEN AND CHILLED COMMINUTED MEAT (BEEF AND PORK): MICROBIAL AND PHYSICO-CHEMICAL PROPERTIES EVOLUTION DURING STORAGE.
EVALUATION DU COUT ENERGETIQUE DU STEAK HACHE SURGELE.
ESTIMATION OF POWER COST FOR QUICK-FROZEN MINCED STEAK.
THE IMPORTANCE OF APPROPRIATE REFRIGERATION TO THE NEW ZEALAND FISHING INDUSTRY.
THE IMPORTANCE OF CHILLING IN PRODUCING TOP QUALITY SNAPPER (CHRYSOPHRYS AURATUS) FOR THE JAPANESE MARKET.
THE CHILLING OF SOUTHERN BLUEFIN TUNA (THUNNUS MACCOYII).
A MODEL FOR FISH FREEZING AND STORAGE ON BOARD SMALL NEW ZEALAND FISHING VESSELS.
THE NOCTURNAL COOLING OF WATER USED FOR REFRIGERATION PRECOOLING.
THE EVALUATION OF A HEAT EXCHANGER USED TO RECOVER REFRIGERATION WASTE HEAT.
MINIMUM CHILLING COSTS TO MAINTAIN RAWMILK QUALITY.
THE REFRIGERATED STORAGE CONDITIONS NECESSARY FOR EXPORT CHEESE.
DEVELOPMENTS OF REFLECTIVE INSULATION IN REFRIGERATED WAREHOUSE CONSTRUCTION.
CONTROLLED ATMOSPHERE STORAGE USING PLASTIC TENTS.
THE APPLICATION OF MECHANICAL REFRIGERATION TO CAVE STORAGE OF FRUIT.
ALTERNATIVES FOR MEETING PEAK COLD STORAGE DEMAND IN A NEW ZEALAND SEASONAL INDUSTRY.
A LARGE CAPACITY AUTOMATIC PLATE FREEZER FOR MEAT CARTONS.
LA PRODUCTION SIMULTANEE D'EAU GLACEE ET D'EAU CHAUDE A 368 K (95 DEG C) PAR UNE THERMOFRIGOPOMPE D'UNE LAITERIE.
THE SIMULTANEOUS PRODUCTION OF ICE WATER AND HOT WATER AT 368 K (95 DEG C) BY USING A DAIRY PUMP.
FRIDOC