[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… mais…
[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<
AbeBooks.de
AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)] NEW BOOK. Custos de envio:Versandkostenfrei. (EUR 0.00) Details...
(*) Livro esgotado significa que o livro não está disponível em qualquer uma das plataformas associadas buscamos.
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… mais…
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
Nr. A1019984282. Custos de envio:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 4 - 7 Werktagen, zzgl. Versandkosten. (EUR 17.67) Details...
(*) Livro esgotado significa que o livro não está disponível em qualquer uma das plataformas associadas buscamos.
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… mais…
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.<
BookDepository.com
Custos de envio:Versandkostenfrei. (EUR 0.00) Details...
(*) Livro esgotado significa que o livro não está disponível em qualquer uma das plataformas associadas buscamos.
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… mais…
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
Nr. 17962096. Custos de envio:, , DE. (EUR 0.00) Details...
(*) Livro esgotado significa que o livro não está disponível em qualquer uma das plataformas associadas buscamos.
[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… mais…
[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<
NEW BOOK. Custos de envio:Versandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
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… mais…
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. Custos de envio: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… mais…
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… mais…
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<
1Como algumas plataformas não transmitem condições de envio e estas podem depender do país de entrega, do preço de compra, do peso e tamanho do item, de uma possível adesão à plataforma, de uma entrega direta pela plataforma ou através de um fornecedor terceirizado (Marketplace), etc., é possível que os custos de envio indicados pela terralivro não correspondam aos da plataforma ofertante.
Dados bibliográficos do melhor livro correspondente
Dados detalhados do livro - Effects of Dry Ice and Superchilling on Arctic Charr Fillets: Quality and shelf-life
EAN (ISBN-13): 9783845436715 ISBN (ISBN-10): 3845436719 Livro de capa dura Livro de bolso Ano de publicação: 2011 Editor/Editora: LAP LAMBERT Academic Publishing
Livro na base de dados desde 2009-06-06T14:20:30-03:00 (Sao Paulo) Página de detalhes modificada pela última vez em 2023-02-25T16:56:52-03:00 (Sao Paulo) Número ISBN/EAN: 9783845436715
Número ISBN - Ortografia alternativa: 3-8454-3671-9, 978-3-8454-3671-5 Ortografia alternativa e termos de pesquisa relacionados: Autor do livro: huynh, duy nguyen Título do livro: arctic, dry, ice shelf, life ice, charr
