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IIR document

Efficient energy systems for the dry-cured meat industry.

• Author(s) : KVALSVIK K. H.
• Publication date: 2017/05/11
• Languages : English
• Source: 7^th Conference on Ammonia and CO₂ Refrigeration Technology. Proceedings: Ohrid, North Macedonia, May 11-13, 2017.
• Formats : PDF

IIR document

Three dimensional modelling of water and salting kinetics in dry-cured ham for improved quality control.

• Author(s) : KVALSVIK K. H., BANTLE M., STAVSET O.
• Publication date: 2016/04/07
• Languages : English
• Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
• Formats : PDF

Inactivation of Anisakis larvae in salt-fermented squid and pollock tripe by freezing, salting, and combined treatment with chlorine and ultrasound.

• Author(s) : OH S. R., ZHANG C. Y., KIM T. I., et al.
• Publication date: 2014/06
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 40

Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product.

• Author(s) : LORENTZEN G., OLSON R. L., BJØRKEVOLL I., et al.
• Publication date: 2010/03
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 3

IIR document

EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.

• Author(s) : SEVERINI M., CENCI G., VIZZANI A.
• Publication date: 1986/09/10
• Languages : English
• Formats : PDF

IIR document

Control of light-salt product refrigeration.

• Author(s) : AKHREMCHIK O. L., SERDOBINZEV S. P.
• Publication date: 1997
• Languages : English
• Source: Refrigeration in Sea Transport - Today and in the Future
• Formats : PDF

IIR document

Effet du glaçage associé au salage sur la conservabilité de la sardine (Sardina pilchardus) et du maquereau (Scomber scombrus).

Effect of combining ice with salt in preserving sardines (Sardina pilchardus) and mackerel (Scomber scombrus).

• Author(s) : BENNOUR M., MARRAKCHI A. el-, HASNAOUI H. el-, AMIR M., AYOUBI K.
• Publication date: 1993/05/03
• Languages : French
• Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
• Formats : PDF

IIR document

LIGHT CURING OF HERRING FILLETS FOR FREEZING AND FROZEN STORAGE.

• Author(s) : HANSEN P.
• Publication date: 1987/08/24
• Languages : English
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

Smoked "gravad"-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.

• Author(s) : MORAL A., LOPEZ E., MORALES J., RUIZ CAPILLAS C., PAARUP T.
• Publication date: 1996/03/20
• Languages : English
• Source: Refrigeration and Aquaculture.
• Formats : PDF

Prosciutto crudo stagionato e confezionato in atmosfera modificata o in sottovuoto. Effetto di diversi additivi e dell'Aw sul comportamento di L. monocytogenes.

Additive and Aw influence on L. monocytogenes behaviour in dry-cured ham packaged both under vacuum and under MAP conditions.

• Author(s) : COMI G., URSO R., PAIANI M., et al.
• Publication date: 2005/03
• Languages : Italian
• Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 445
• Formats : PDF

Predictive models of growth and survival of psychrotrophic bacteria in salted and cured meat products.

• Author(s) : KAJAK K., KOLOZYN-KRAJEWSKA D., GORYL A.
• Publication date: 2005/05/02
• Languages : English
• Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.

IIR document

Status of underused fish in China.

• Author(s) : HSIU-PAI C.
• Publication date: 1982/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
• Formats : PDF

IIR document

COLOUR STABILITY OF CHILLED VACUUM PACKED CURED MEAT PRODUCTS DURING RETAIL DISPLAY.

• Author(s) : BÖGH-SÖRENSEN L.
• Publication date: 1987/08/24
• Languages : English
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.

Chemical reactions of curing and smoking. 1. Curing.

• Author(s) : JIRA W.
• Publication date: 2004
• Languages : German
• Source: Fleischwirtschaft - vol. 84 - n. 5

IIR document

EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATURE ON SHELF LIFE OF COMMERCIALLY PRODUCED FRANKFURTERS.

• Author(s) : PANERAS E. D., BLOUKAS J. G.
• Publication date: 1986/09/10
• Languages : English
• Formats : PDF