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IIR document
Mathematical modeling for heat conduction in stone fruits
Refrigeração e congelação na conservação de bombons artesanais de valor calórico reduzido.
Cooling and freezing in the preservation of low caloric value handmade chocolates.
A simple method to evaluate the shelf life of refrigerated rabbit meat.
The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage.
La descontaminación superficial con vapores de aceites esenciales aumenta la vida útil del limón refrigerado.
Superficial decontamination with essential oil vapours increases the refrigerated lemon shelf life.
The use of cardboard trays with smart active internal lining for enhancing the shelf life and safety of fresh tomatoes.
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.
Map packaging with essential oils vapours increases the shelf-life of refrigerated sea bream fillets.
Investigating the evolution of the microstructure of stored chicken breast at different superchilling conditions using X-Ray micro-computed tomography.
Experimental peach conservation assessment under different environmental conditions.
Effect of different packaging methods and cold storage on quality and shelf life of red sweet pepper.
Pré-congélation des végétaux par immersion.
Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging.
The use of pretreatment with essential oils vapor and active alveolus trays for improving the shelf life and safety of fresh peaches.