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IIR document
CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.
CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.
CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
PROCESSING, MICROBIAL AND SENSORY CHARACTERISTICS OF COOLER AND FREEZER STORED HOT-BONED BEEF.
AUTOMATIC PLATE FREEZING OF HOT-BONED MEATS. AN ALTERNATIVE TO POSTSLAUGHTER CHILLING.
CALCULATION OF WATER ACTIVITY ON THE SURFACE OF HOT BONED MUSCLES DURING CHILLING.
MICROBIOLOGICAL ASPECTS OF MEAT CHILLING: AN UPDATE.
The effects of chilling on beef and lamb quality.
ELECTRICAL STIMULATION AND MEAT QUALITY.
AUTOMATIC PLATE FREEZER DEVELOPMENT.
A COMPARISON OF ULTRARAPID AND IMMERSION CHILLING OF PORK.
INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
Innovative in-line chilling-freezing system for fresh meat products packed in corrugated cardboard cartons.
A quasi-steady state approach to the design of meat plant refrigeration systems.
Innovador sistema de enfriamiento/congelación en línea para productos cárnicos frescos enpaquetados en envases de carton corrugado.