The Use of Liquid Nitrogen in Food Freezing
Part of the
Springer Series in Applied Biology
book series (SSAPPL.BIOLOGY)
Over the past three decades, Europe has witnessed the widespread development of the frozen food industry. Despite the already enormous growth experienced by the industry, the demand for frozen foodstuffs remains increasingly large, fuelled by ever changing lifestyles.
KeywordsFreezing Rate Food Freezing Flow Control Valve Freeze Product Spray Zone
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer-Verlag London Limited 1991