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Recommended by the IIR
MAP packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products.
IIR document
Experimental characterization of heat transfer inside a refrigerated trailer loaded with carcasses.
CALLIFREEZE. Inline measurement of the degree of freezing of food products.
Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
Sustainability within food cold chain sectors in Norway.
Efficient energy systems for the dry-cured meat industry.
Heat pump modelling for decarbonisation of a non-continuous meat processing site.
A systematic review of real-time monitoring technologies and its potential application to reduce food loss and waste: key elements of food supply chains and IoT technologies.
Effect of different vacuum cooling methods on the qualities of different parts of water-cooked pork.
[In Chinese. / En chinois.]
Development of a new thermometer for the measurement of carcass surface temperature in slaughterhouse.
Effects of different packaging on the qualify of frozen pork in frost-free refrigerator.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Experimental characterization of airflow inside a refrigerated trailer loaded with carcasses.
Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork.