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45 829 records
IIR document
COMPUTER MODELLING OF CARCASS CHILLING PROCESSES.
USE OF ELECTRICAL ANALOGY BY COMPUTER IN THE MODELLING OF BEEF COOLING TUNNELS.
PREREQUISITES AND RESULTS OF OPTIMIZATION OF CHILLING AND FREEZING PROCESS IN MEAT INDUSTRY.
PREDICTION OF TEMPERATURE CHANGES IN LAMB LOINS BY THE FINITE ELEMENT METHOD.
MEAT MASS LOSS CALCULATION IN DEPENDENCE FROM PROCESS PARAMETERS DURING CHILLING, FREEZING AND REFRIGERATED STORAGE.
IRRADIATION IN CONJUNCTION WITH MODIFIED ATMOSPHERE PACKAGING AND REFRIGERATION FOR FURTHER SHELF LIFE EXTENSION OF FRESH PORK.
VALORISATION DES ABATS PAR COMBINAISON DU FROID ET DES TRAITEMENTS IONISANTS : APPLICATION AU FOIE BOVIN.
VALORIZATION OF EDIBLE OFFALS BY COMBINATION OF REFRIGERATION AND IONIZING RADIATION PROCESS: APPLICATION TO BOVINE LIVER.
EXTENSION OF SHELF-LIFE OF REFRIGERATED MEAT PRODUCTS BY COMBINED APPLICATION OF IRRADIATION AND OTHER ANTI-MICROBIAL FACTORS.
MIXING TIMES AND TEMPERATURE ALTERATIONS DURING FLAKING OF FROZEN-TEMPERED BEEF MUSCLE FOR RESTRUCTURED STEAKS.
SINGLE AND TWO-STAGE-FORCED-AIR-THAWING OF BEEF HINDQUARTERS.
EFFECTIVE SURFACE HEAT TRANSFER COEFFICIENT ENCOUNTERED IN AIR BLAST FREEZING OF POULTRY.
EFFET DE LA DOSE ET DU DEBIT DE DOSE SUR LA CAPACITE EMULSIFIANTE DES PROTEINES DE POULET IRRADIE ET ENTREPOSE A 4 DEG C.
EFFECT OF DOSE AND DOSE RATE ON THE EMULSIFYING CAPACITY OF PROTEINS OF CHICKEN IRRADIATED AND STORED AT 4 DEG C.
EFFET DE CONCENTRATIONS MOYENNES DE DIOXYDE DE CARBONE SUR LA STABILITE DE LA TRUITE (SALMO GAIRDNERI R) CONSERVEE A 0 DEG C.
EFFECT OF AVERAGE CO2 CONCENTRATIONS ON QUALITY OF CHILLED TROUT (SALMO GAIRDNERI R) STORED AT 0 DEG C.
AN INTERACTIVE FISH FREEZING MODEL COMPARED WITH COMMERCIAL EXPERIENCE.
LA CONGELATION COMME METHODE DE MAINTIEN DE LA QUALITE UNIFORME DE LA SARDINE FUMEE.
FREEZING AS A METHOD TO KEEP UNIFORM QUALITY OF SMOKED SARDINE.
EFFECT OF FREEZING AND FROZEN STORAGE ON TEXTURAL QUALITY OF FISH FLESH.
COMPARISON OF WEIGHT LOSS AND QUALITY CHANGES BETWEEN CRYOGENIC AND MECHANICAL FREEZING OF CATFISH.
EFFECT OF PIG LIVER TRANSGLUTAMINASE AND PLASMA FACTOR XIII ON THE QUALITY OF MINCED MACKEREL.
INFLUENCING OF DIFFERENT GLAZING TECHNIQUES ON THE QUALITY OF SHELLFISH AND SHELLFISH PRODUCTS.
RHEOLOGICAL BEHAVIOUR OF STIRRED YOGURT DURING STORAGE AT 2 DEG C.
L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.
BAKERS' YEAST SOURCE AS A VARIABLE IN FROZEN DOUGH PRODUCTION.
ESTABLISHING SOUS VIDE PROCESSING SCHEDULES FOR SPAGHETTI/MEAT SAUCE AND RICE/SALMON BASED ON THERMAL DESTRUCTION OF STREPTOCOCCUS FAECIUM.
A STUDY ON QUALITY PARAMETERS IN READY-TO-COOK FROZEN MEALS DURING FROZEN STORAGE.
THERMAL HISTORY AND PROPERTIES OF FROZEN CARBOHYDRATE SOLUTIONS.
IN SITU QUALITY CONTROL OF COLD STORE BY INFRARED THERMOGRAPHY AND IMAGE PROCESSING.
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