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IIR document
Verification of a simple product weight loss model for refrigerated storage of foods.
Effect of bubble development on the weight loss rate of water during the vacuum cooling process.
[In Chinese. / En chinois.]
Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions.
Effect of different vacuum cooling methods on the qualities of different parts of water-cooked pork.
Optimizing combined cryogenic and conventional freezing with respect to mass loss and energy criteria.
Measurement of food dehydration during freezing: development of an experimental tool and application to tylose.
Influence de la nébulisation sur la conservation de viande dans une vitrine réfrigérée.
Influence of water droplets on the preservation of meat in a refrigerated display cabinet.
Vibrational spectroscopic monitoring of structural changes in raw seafood meat during cold storage.
Efectos de los tratamientos post-cosecha con flujo de aire caliente sobre la calidad de limones ‘fino’.
Effects of post-harvest treatments with hot air flow on the quality of "fino" lemons.
Dynamic models of fresh-cut spinach in different cold storage temperature.
CO2 hydrate slurries for rapid chilling of fresh food products.
Inhibition of corrosion in amine air cooled heat exchanger: experimental and numerical study.
Effects of different packaging on the qualify of frozen pork in frost-free refrigerator.
Sustainable coating for improving shelf-life of fresh-cut 'big top' nectarine.
Effect of different retailing and home preservation methods on quality of strawberry after forced-air cooling and low temperature transportation.