[EAN: 9783845436715], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -Superchilling is based on lowering temperature close to the freezing point of t… Meer...
[EAN: 9783845436715], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. 80 pp. Englisch, Books<
Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water… Meer...
Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. Bücher > Fremdsprachige Bücher > Englische Bücher 220 x 150 x 5 mm , LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing<
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Paperback, [PU: LAP LAMBERT Academic Publishing], Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents suc… Meer...
Paperback, [PU: LAP LAMBERT Academic Publishing], Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh.<
Effects of Dry Ice and Superchilling on Arctic Charr Fillets ab 48.99 € als Taschenbuch: Quality and shelf-life. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher… Meer...
Effects of Dry Ice and Superchilling on Arctic Charr Fillets ab 48.99 € als Taschenbuch: Quality and shelf-life. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher, LAP LAMBERT Academic Publishing<
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[EAN: 9783845436715], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -Superchilling is based on lowering temperature close to the freezing point of t… Meer...
[EAN: 9783845436715], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. 80 pp. Englisch, Books<
Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water… Meer...
Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. Bücher > Fremdsprachige Bücher > Englische Bücher 220 x 150 x 5 mm , LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing<
Nr. A1019984282. Verzendingskosten:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 4 - 7 Werktagen, zzgl. Versandkosten. (EUR 17.67)
Paperback, [PU: LAP LAMBERT Academic Publishing], Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents suc… Meer...
Paperback, [PU: LAP LAMBERT Academic Publishing], Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh.<
Effects of Dry Ice and Superchilling on Arctic Charr Fillets ab 48.99 € als Taschenbuch: Quality and shelf-life. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher… Meer...
Effects of Dry Ice and Superchilling on Arctic Charr Fillets ab 48.99 € als Taschenbuch: Quality and shelf-life. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher, LAP LAMBERT Academic Publishing<
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EAN (ISBN-13): 9783845436715 ISBN (ISBN-10): 3845436719 Gebonden uitgave pocket book Verschijningsjaar: 2011 Uitgever: LAP LAMBERT Academic Publishing
Boek bevindt zich in het datenbestand sinds 2009-06-06T19:20:30+02:00 (Amsterdam) Detailpagina laatst gewijzigd op 2023-02-25T20:56:52+01:00 (Amsterdam) ISBN/EAN: 3845436719
ISBN - alternatieve schrijfwijzen: 3-8454-3671-9, 978-3-8454-3671-5 alternatieve schrijfwijzen en verwante zoekwoorden: Auteur van het boek: huynh, duy nguyen Titel van het boek: arctic, dry, ice shelf, life ice, charr
