Formulation, chilling and freezing of foods through low temperature soaking processes
Résumé
Direct contact chilling and freezing in a concentrated aqueous solution (AF) consists in soaking foodstuffs into chilled aqueous solution (
Communication Dans Un Congrès
Année : 1996
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https://hal.inrae.fr/hal-02577524
Soumis le : jeudi 14 mai 2020-18:23:52
Dernière modification le : mardi 27 juin 2023-15:50:31
Citer
T. Lucas, A.L. Raoult Wack. Formulation, chilling and freezing of foods through low temperature soaking processes. Proceedings of the European concerted action on "The preservation of frozen food quality and safety throughout the distribution chain", Ancona, ITA, 27-28 September 1996, 1996, Italy. pp.67-71. ⟨hal-02577524⟩
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