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45 837 records
IIR document
ROLE OF LIPIDS IN ADAPTATION OF PLANT PRODUCTS TO REDUCED STORAGE TEMPERATURES.
CHANGES IN THE AROMATIC COMPOSITION OF APPLES (CV. RED DELICIOUS) DURING COOL STORAGE.
MODIFICATION DES POMMES AU COURS DE LEUR ENTREPOSAGE FRIGORIFIQUE EN ATMOSPHERE CONTROLEE ET NATURELLE.
CHANGES IN APPLES WHEN REFRIGERATED IN NATURAL AND CONDITIONED ATMOSPHERE.
MODIFICATIONS DES QUALITES GUSTATIVES ET PERTES DES POMMES LORS DE LA CONSERVATION DANS UNE ATMOSPHERE A FAIBLE NIVEAU D'OXYGENE.
ALTERATIONS IN THE TASTE AND LOSSES FROM APPLES STORED IN A LOW OXYGEN CONTENT ATMOSPHERE.
DYNAMIC CONTROLLED ATMOSPHERE FOR APPLE STORAGE.
CONSERVATION DES FRUITS EN ATMOSPHERE GAZEUSE MODIFIEE.
THE PRESERVATION OF FRUITS IN A MODIFIED GAS ATMOSPHERE.
RECHERCHES SUR LA POSSIBILITE DE PROLONGER LA PERIODE DE CONSOMMATION DES PECHES.
RESEARCH INTO THE POSSIBILITY OF LENGTHENING THE CONSUMER PERIOD OF PEACHES.
INFLUENCE DE DIVERS FACTEURS SUR LA QUALITE DES CITRONS REFRIGERES.
INFLUENCE OF SOME FACTORS ON THE KEEPING QUALITY OF COOLED LEMONS.
CONSERVATION D'ARTICHAUTS EN ATMOSPHERE CONTROLEE.
CONTROLLED ATMOSPHERE STORAGE OF GLOBE ARTICHOKES.
TECHNOLOGY OF COLD STORAGE OF PEPPERS.
FROZEN APPLE SLICES: EFFECTS OF DIFFERENT TREATMENTS AND VACUUM ON TEXTURE AND COLOUR.
PRECONGELATION DE PECHES ENTIERES A L'USAGE DES CONSERVERIES DE FRUITS AU SIROP ; CONSEQUENCES DES DIFFERENTES ETAPES DE LA NOUVELLE FILIERE TECHNOLOGIQUE SUR LA QUALITE DES FRUITS DECONGELES ET SUR CELLE DU PRODUIT ELABORE.
PRE-FREEZING OF WHOLE PEACHES FOR ULTIMATE USE BY THE FRUIT CANNING INDUSTRIES. THE CONSEQUENCES OF VARIOUS STAGES OF NEW TECHNOLOGICAL PROCESS ON THE QUALITY OF THAWED FRUITS AND CANNED PRODUCT.
FREEZING SUITABILITY OF SOME STRAWBERRY VARIETIES.
EFFECTS OF PRETREATMENTS AND FREEZING ON DIFFERENT STRAWBERRY VARIETIES.
EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALITY OF DEEP-FROZEN GREEN BEANS AND CARROTS.
INFLUENCE DU TRAITEMENT THERMIQUE, DE LA CONGELATION ET DE LA CONSERVATION PAR LE FROID SUR LA STRUCTURE ET LES MODIFICATIONS DE L'AMIDON DES PETITS POIS.
INFLUENCE OF HEAT TREATMENT, FREEZING AND REFRIGERATION PRESERVATION ON THE STRUCTURE OF THE TISSUES AND THE STARCH OF THE GREEN PEAS.
EVALUATION DU COUT ENERGETIQUE DU PETIT POIS SURGELE.
ESTIMATION OF POWER COST FOR QUICK FROZEN PEAS.
ENZYME ACTIVITY IN THE FROZEN PLANT PRODUCTS.
EFFECTS OF BLANCHING AND RATE OF FREEZING ON THE TEXTURE OF POTATOES MEASURED BY MECHANICAL TESTS.
EFFECTS OF THE STEPWISE BLANCHING ON THE TEXTURE OF FROZEN POTATOES MEASURED BY MECHANICAL TESTS.
INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.
THE INFLUENCE OF RIPENING ON THE MECHANICAL PROPERTIES AND QUALITY OF FRESH AND FROZEN SWEET CORN PRODUCTS.
AN EQUIPMENT FOR CONTINUOUS SEPARATION OF SUSPENSIONS OF CRYOCONCENTRATED LIQUID FOODSTUFFS (FRUIT JUICES).
THE EFFECT OF SOME FACTORS DURING THE STATIC DIFFUSION CONCENTRATION OF FRUIT JUICES.
CRYORESISTANCE D' ESCHERICHIA COLI ET DE STREPTOCOCCUS FAECALIS DANS LES JUS DE LEGUMES.
CRYORESISTANCE OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS IN VEGETABLE JUICES.
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