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Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. 2. Minced meat from all species.
IIR document
Conservation de hachis de sardine en entreposage à l'état congelé à -20°C: hachis obtenus à partir de sardine entière, et de sardine étêtée et éviscérée.
1H-NMR INVESTIGATIONS OF THE FREEZE TEXTURIZATION OF FISH MEAT.
MILK POWDERS AS CRYOPROTECTANTS IN FROZEN MINCED FISH.
Storage properties of blue whiting after mincing by different methods.
STABILITE DE LA TRUITE CONGELEE. CONSERVATION DE HACHIS DE TRUITE A 261, 255 ET 249 K (-12, -18 ET -24 DEG C).
STABILITY OF FROZEN TROUT. COLD STORAGE OF TROUT MINCES AT 261, 255 AND 249 K (-12, -18 AND -24 DEG C).
STUDY ON DYNAMIC PROCESS OF FREEZING AND THAWING FISH MINCE.
EFFECT OF DIFFERENT PROCESSING PROCEDURES ON THE QUALITY OF BLUE WHITING MINCE.
STABILISED MINCE: AN ALTERNATIVE TO THE TRADITIONAL SURIMI PROCESS.
FROZEN STORAGE OF VARIOUS SEMI-PROCESSED PRODUCTS OF ATLANTIC SALMON.
CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINCE OF GREATER ARGENTINE.
MINCES FROM SNIPE FISH (MACRORHAMPHOSUS SPP) AND BOAR-FISH (CAPROS APER) GUTTED AND CLEANED BY A CHEMICAL AND PHYSICAL METHOD.
EFFECTS OF WASHING OF HORSE MACKEREL (TRACHURUS TRACHURUS L.) MINCES ON THE REMOVAL OF SUBSTANCES DETRIMENTAL TO PRESERVATION IN COLD STORAGE.
Processing and storage characteristics of frozen minces prepared from fish of the Mexican shrimp by-catch.
THE EFFECT OF LIPID OXIDATION AND HYDROLYSIS ON FUNCTIONAL PROPERTIES IN FROZEN COD MINCE.
Refrigeration sector monitoring
1 result
The challenge of the COVID-19 vaccines cold chain in Africa
A large proportion of African countries do not have the necessary infrastructure for the storage of vaccines at low temperatures. Solar cooling can be a solution in rural areas.
