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44 082 records
IIR document
MAN IN THE AIR-CONDITIONED ENVIRONMENT: A SOLUTION TO THE SICK BUILDING MYSTERY.
DEVELOPMENT IN REFRIGERATION: TECHNICAL ADVANCES AND OPPORTUNITIES FOR THE 1990S.
ENSEIGNEMENT, FORMATION ET RECHERCHE DANS LES PAYS EN DEVELOPPEMENT : L'ACTION DE L'UNESCO EN AFRIQUE.
EDUCATION, TRAINING AND RESEARCH IN DEVELOPING COUNTRIES: THE UNESCO ACTION IN AFRICA.
THE CAMPAIGN "REFRIGERATION FOR DEVELOPMENT". RESULTS AND CONCLUSIONS.
INTEGRATED BLANCHING-COOLING.
REFRIGERATED SEA TRANSPORT: A SURVEY.
SURVEY OF THE AIR-CONDITIONING INDUSTRY.
TEMPERATURE DISTRIBUTION IN BIOLOGICAL SUBSTANCES DURING FREEZING.
PLATE-FORME DE DISTRIBUTION ET PARTENARIAT.
DISPATCHING STATION AND PARTNERSHIP.
CHARACTERIZATION OF TRANSDUCERS FOR LARGE-SCALE CRYOGENIC SYSTEMS IN ITALY.
A NEW INSULATION PROCEDURE AND ITS APPLICATION REGARDING CONSTRUCTION AND DESIGN OF INSULATED VEHICLES, EXEMPLIFIED BY A REEFER RAILCAR.
IMPROVING STORAGE LIFE OF CITRUS FRUITS BY TEMPERATURE MANAGEMENT.
QUANTITES RESIDUELLES DE PRODUITS CHIMIQUES DANS DES POMMES DE TERRE TRAITEES, MESUREES AU COURS DE L'ENTREPOSAGE.
RESIDUAL AMOUNTS OF CHEMICALS IN TREATED POTATOES, MEASURED DURING STORAGE.
INFLUENCE OF ETHYLENE REMOVAL ON THE QUALITY OF PASSE CRASSANE PEAR STORED IN CONTROLLED ATMOSPHERE.
CONTROLLED ATMOSPHERE STORAGE TECHNIQUES OF RED CHICORY.
PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES BRUNISSEMENTS ENZYMATIQUES : CHAMPIGNONS DE PARIS EMINCES CONSERVES PAR REFRIGERATION.
PROTECTION OF CONVENIENT FRESH PRODUCTS AGAINST ENZYMIC BROWNING: COOLED MUSHROOM SLICES.
EFFECTS OF PACKAGING, PRECOOLING AND CO2 TREATMENTS ON QUALITY OF STRAWBERRY FRUITS.
IMPACT OF POSTHARVEST HANDLING PROCEDURES ON STORAGE LIFE OF < LAMUYO > PEPPERS.
EFFECT OF STORAGE ATMOSPHERE ON POSTHARVEST QUALITY OF CAULIFLOWER.
THE QUALITY OF GAS-PACKED MINCED MEAT STEAKS AFTER OPENING OF THE PACKAGE AND IN THE LEAKING GAS-PACKAGE.
THE INFLUENCE OF CO2 AND N2 ATMOSPHERES ON THE KEEPING QUALITY OF BROILERS DURING REFRIGERATED STORAGE.
THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.
BACON TEMPERING FOR HIGH SPEED SLICING.
BEHAVIOUR OF NEW TOMATO HYBRIDS DURING CONTROLLED ATMOSPHERE STORAGE AT CHILLING TEMPERATURE. SUPEROXIDE DISMUTASE, CATALASE AND GLUTATHIONE REDUCTASE ACTIVITIES.
THE EFFECT OF PRECOOKING AND THAWING METHODS ON THE QUALITY OF FROZEN MEAT PRODUCTS.