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45 829 records
A TWO-STAGE ABSORPTION HEAT PUMP FOR HEATING AND COOLING.
IIR document
HOW EFFICIENT IS YOUR REFRIGERATION SYSTEM.
EXPERIMENTATIONS RELATIVES A UN MEUBLE DE VENTE POUR PRODUITS DE IVE GAMME.
EXPERIMENTS ON A DISPLAY CABINET FOR READY-TO-SERVE PRODUCTS.
SHAPE FACTORS FOR PREDICTION OF CHILLING TIMES OF IRREGULAR SHAPES.
A MANAGEMENT TOOL TO IMPROVE THE MICROBIAL QUALITY OF REFRIGERATED FOODS.
THE FROZEN FOOD INDUSTRY: KEYS TO COMPETITIVENESS.
DETERMINATION OF THE SOLID/LIQUID RATIO OF FROZEN FOOD BY NUCLEAR MAGNETIC RESONANCE (NMR) SPECTROSCOPY.
A COMPUTER PROGRAM PACKAGE FOR THE SIMULATION OF FREEZING OF FOODS.
UTILIZATION OF ADVANCED TECHNOLOGY CONTROLLED-ATMOSPHERE EQUIPMENT FOR STORAGE, TRANSPORTATION AND MARKETING OF PERISHABLE COMMODITIES.
USE OF ETHYLENE ABSORBERS IN EXTENDING PRODUCE SHELF LIFE.
WET AIR COOLING OF FRUITS, VEGETABLES AND FLOWERS. CURRENT PRACTICE IN EUROPE.
LOW TEMPERATURE STORAGE OF SOLANACEOUS CROPS IN TRINIDAD AND TOBAGO.
THE ETIOLOGY OF APPLE COMMON SCALD.
THE ROLE OF CALCIUM AND CONTROLLED ATMOSPHERE STORAGE IN CONTROLLING PATHOGENS OF APPLES.
TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C). PREVENTION DES BRUNISSEMENTS ENZYMATIQUES PAR LES CHLORURES.
APPLE SLICES STORED AT 277 K (4 DEG C). PREVENTION OF ENZYMIC BROWNING BY CHLORIDES.
PHYSIOLOGICAL DISORDERS OF < ABBE FETEL > PEARS AS AFFECTED BY LOW-O2 AND REGULAR CONTROLLED-ATMOSPHERE STORAGE.
ECONOMIC IMPACT OF COOLING DELAYS ON FRUITS AND VEGETABLES.
COATING TREATMENTS IN POSTHARVEST BEHAVIOR OF ORANGES.
RESPONSE OF TWO CULTIVARS OF MANGO FRUITS IMMERSED IN A CALCIUM SOLUTION TO COLD STORAGE AT DIFFERENT TIMES AND TEMPERATURES.
EFFECTS OF INTERMITTENT WARMING ON THE CHILLING INJURY OF CUCUMBER FRUITS.
INFLUENCE OF VARIETAL CHARACTERISTICS ON THE QUALITY OF FROZEN MANGO SLICES.
COMBINAISON D'UNE FAIBLE DOSE D'IRRADIATION AVEC L'ATMOSPHERE CONTROLEE POUR RALENTIR LE MURISSEMENT DES FRAISES.
COMBINATION OF LOW DOSE IRRADIATION WITH CONTROLLED ATMOSPHERE FOR DELAYED RIPENING OF STRAWBERRY FRUIT.
ENZYME INDICATORS OF ADEQUATE BLANCHING.
INTEGRATED BLANCHING-COOLING OF LEAFY VEGETABLES.
EFFECT OF DIFFERENT BLANCHING CONDITIONS ON THE TEXTURE OF FROZEN VEGETABLES.
FRIDOC