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IIR document
Cold chain of chilled food in France.
Air distribution and temperature control in chilled food manufacturing facilities.
Investigation into air distribution systems and thermal environment control in chilled food processing facilities.
Experimental investigation and modelling of thermal environment control of air distribution systems for chilled food manufacturing facilities.
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage.
Modeling cross-contamination during poultry processing: dynamics in the chiller tank.
La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.
Bioconservation, an additional safeguard to refrigeration in order to guarantee the quality of fresh pork meat.
The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g.
Agir sur le gaspillage alimentaire.
Preventing food waste.
Control del viraje de color en etiquetas tiempo-temperatura para verificación de la cadena de frío en productos refrigerados.
Control of colour shift on time-temperature labels for cold chain verification of refrigerated products.
Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).
Falling film chillers.
Combinación de radiación UV-B y -C como elicitora de la biosíntesis de flavonoides durante la vida comercial refrigerada de pimientos.
Combination of UV-B and -C radiation as elicitor of flavonoid biosynthesis during the commercial refrigerated life of peppers.
Development of a new standard for the measurement of energy consumption of chilled vending machines.