[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… Mehr…
[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… Mehr…
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<
Orellfuessli.ch
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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… Mehr…
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… Mehr…
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<
Hugendubel.de
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
[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… Mehr…
[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… Mehr…
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. Versandkosten: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… Mehr…
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… Mehr…
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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Detailangaben zum Buch - Effects of Dry Ice and Superchilling on Arctic Charr Fillets: Quality and shelf-life
EAN (ISBN-13): 9783845436715 ISBN (ISBN-10): 3845436719 Gebundene Ausgabe Taschenbuch Erscheinungsjahr: 2011 Herausgeber: LAP LAMBERT Academic Publishing
Buch in der Datenbank seit 2009-06-06T19:20:30+02:00 (Berlin) Detailseite zuletzt geändert am 2023-02-25T20:56:52+01:00 (Berlin) ISBN/EAN: 9783845436715
ISBN - alternative Schreibweisen: 3-8454-3671-9, 978-3-8454-3671-5 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: huynh, duy nguyen Titel des Buches: arctic, dry, ice shelf, life ice, charr